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This easy and delicious summer recipe is the perfect end to a grilled dinner.
Ingredients
1 fresh pineapple
Coarsely ground black pepper
Caramel ice cream topping or Mexican cajeta sauce (available at most Latin specialty stores or gourmet food shops)
1/4 cup (50 mL) whipping cream (only if you’re using the cajeta sauce)
Directions
1. Prepare your grill for direct medium heat. Peel and core the pineapple. Cut it into spears about 1 inch (2.5 cm) thick and sprinkle them with a little coarsely ground black pepper. Grill the pineapple spears for about 4 minutes per side, until they’re slightly charred.
2. Warm the sauce in a microwave or double boiler. If you’re using cajeta sauce, you’ll need to whisk in a little cream to loosen it up. Drizzle the pineapple slices with the warmed sauce and serve.
Serves 6
Recipe excerpted from Barbecue Secrets Deluxe by Rockin’ Ronnie Shewchuk. Published by Whitecap. Copyright 2009 by Ron Shewchuk. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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