Charcoal Grilled Pineapple Food

GRILLED PINEAPPLE RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, combine the honey, rum, if using, lime juice, and rosemary. Stir well to combine. Adjust the flavors with a little more honey or lime juice to taste. Cover and let infuse at room temperature for 1 to 2 hours, or refrigerate overnight.
• Cut the pineapple : Remove the top, bottom, and skin, then cut it into quarters.
• Cut out the core and slice each section lengthwise into three large wedges. Avoid cutting the spears too thin.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Lightly oil the grate.
• Brush the pineapple wedges on both sides with the honey glaze.
• With the lid open, grill the pineapple over indirect heat for 5 to 7 minutes on each side, brushing occasionally with more glaze, until golden and tender.
• Remove from the grill and let cool for a few minutes before serving.

CHARCOAL GRILLED PINEAPPLE

Steps:

• Place pineapple slices on sprayed grate of your grill ; grill the slices 2 minutes on each side, until they are slightly charred and soft. Try the peaches too.Good with cinnamon/ sugar/nutmeg sprinkle
• Assemble : Stack the slices with some ricotta, 2 or 3 Tablespoons of crushed cereal. Then drizzle with honey or Maple syrup and serve. Try the Melon too. Good with cream cheese/powdered sugar and ricotta too!
• Try the apricots. Good with chopped nuts and maple syrup drizzle.

GRILL-ROASTED PINEAPPLE

Steps:

• Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off, ideally the one in the middle). If you have a grill thermometer, the ideal temperature range is 275°F-350°F. Place pineapple over indirect heat, cover grill, and slowly roast, turning pineapple occasionally, until outside is dark brown, flesh is beginning to collapse underneath skin, and some juices are bubbling up in places, 2-2 1/2 hours. Let cool slightly, then cut as desired.

GRILLED CHORIZO-STUFFED HASSELBACK PINEAPPLE

Steps:

• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Slice 1/2 inch off the bottom of the pineapple to remove the skin and make the bottom flat. Stand the pineapple on a cutting board, holding it from the top, and use a knife to slice away all the skin from the sides. Cut the pineapple in half lengthwise, starting at the crown and going straight down through the core to the bottom. Position one pineapple half core-side down on the cutting board and place a wooden spoon along each long side (this will prevent you from cutting all the way through the pineapple). Make vertical cuts in the pineapple every 1/4 inch, stopping when the knife hits the spoons. Repeat with the remaining pineapple half.
• Transfer the pineapple halves to a 9-by-13-inch baking dish and pour 1 cup of the teriyaki sauce over them. Let sit for 10 minutes, flipping halfway through. Put a small bowl upside down on a work surface and lay one pineapple half over it, core-side down. Gently press the ends of the pineapple half down towards the work surface so the slits open and fan out a bit. Divide the chorizo in half and stuff each slit with some of the chorizo. Repeat with the remaining pineapple half and chorizo.
• Put the pineapple halves core-side down on the indirect-heat side of the grill and cover the grill. Cook until the chorizo is golden brown and the pineapple halves are dark yellow and tender, 25 to 35 minutes. Brush with 1/4 cup of the teriyaki sauce and transfer to a cutting board.
• Add the cucumber, chile, lime juice, onion and remaining 1/4 cup teriyaki sauce to a medium bowl and mix to combine.
• Stand up each pineapple half on a cutting board, hold it firmly by the crown and slice down the length into pieces. Serve over rice with the cucumber salad.

GRILLED PINEAPPLE AND PROSCIUTTO FLATBREAD

Steps:

• To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
• Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
• Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
• Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
• The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
• Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
• Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
• Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
• Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
• Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

PINEAPPLE PULLED PORK AL PASTOR

Steps:

• Place pork in a large brining vessel. Cut a few slashes into the fat side of the pork.
• Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over the pork. Refrigerate for 12 to 24 hours.
• Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
• Remove pork from the brine and place on a deep baking pan lined with foil. Season generously with the spice rub. Reserve remaining spice rub for another use.
• Preheat a charcoal grill for 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
• Grill, occasionally spooning rendered juices over the meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of the pork should read 195 degrees F (91 degrees C).
• Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
• Dice the grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the leftover spice rub.
• Remove pork bone and pull the meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with the other bun half.