Fired Roasted Fresh
Fresh pineapples that I bought in Honolulu were the best I've ever eaten. Selecting a pineapple is easy if you choose one that is plump and slightly soft to the touch. The stem end should have a sweet fragrant aroma. Deep-green leaves are a good sign that the pineapple is fresh. I remove the leaves from the top by twisting them from the pineapple. You can store whole ripe pineapples, tightly sealed in a plastic bag, in the refrigerator for 3 days.
1 fresh pineapple
no-stick oil spray
a barbecue grill
Preparation & Cooking Tips
Preheat the Grill
Preheat the gas barbecue on HIGH or start your charcoal.
I cut a thin slice from the top and the bottom so that the pineapple will sit firmly on my cutting board. I the cut thin slices of the skin all around the edges removing all the brown skin and eyes. Then I lay the skinned pineapple on its side and cut it in to rounds... you can decide how thin or thick you want your slices to be for the barbecue.
And no, I don't cut out the core. The core can be tougher, but it's still juicy and sweet. Yes, I eat it too! Your choice, but I think it's a waste to throw it away. Besides, who said to cut it out anyway?
No-Stick Oil Spray
Spray each slice with no-stick oil spray and place on the HOT barbecue. Cook till slightly charred and turn to do the same on the other side.
Sometimes I serve the barbecued pineapple rounds alone... hot or cold. They are also great with a scoop of fruit sorbet or Soy Delicious Creamy Vanilla Dessert in the middle of a slice.
A simple dark chocolate sauce goes well with the barbecued pineapple rounds... use your imagination to make this your perfect dessert.
Leftover barbecued pineapple rounds can be chopped up and used in a salsa or strips cut and then wrapped in spring roll pastry and pan fried for a fancier presentation... will include this recipe later.