Posts Tagged ‘pineapple’


Nariah and I were experimenting with pineapples last week and since we had an extra pineapple we were thinking about ideas to use a whole pineapple in a dessert. A up sprung the idea to grill a whole pineapple! This is a dish that can be served in its own bowl, and was just totally amazing. It can be eaten with and without ice cream, but of course, going all out with ice cream makes it a sundae.

  • 1 whole pineapple, not too ripe (with some green still in it. If its too ripe it may end up too sweet and mushy)
  • cinnamon/sugar
  • shredded coconut
  • Vanilla bean ice cream
  • Maraschino cherries

This is very simple and quick. Prep grill for direct grilling. Slice the pineapple from top to bottom down the middle (even thru the leaves). Next, take your knife and cut across the width of the pineapple almost to the skin as if you were cutting out slices. Then do the same lengthwise. This helps make the pineapple easier to spoon out and eat in the end. Place the pineapple halves open side down on the grill for about 5 mins or until it gets seared a bit. Remove from heat and place right side up. Sprinkle cinnamon sugar over all of the fruit part of the pineapple. (For an adult dessert I suggest pouring some Malibu or your other favorite rum inside the pineapple.) Next sprinkle the coconut inside the “bowl” and also along the sides. Return to grill, this time right side up and cover. Grill until Coconut starts to get toasted slightly, about another 5-10 minutes depending on how much coconut you used.

Remove from grill and onto your serving plates, top with vanilla bean ice cream and cherries or other toppings you may prefer and enjoy this warm and cold dessert!

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Bought some sugarcane from Harris Teeter and decided to come up with some way to grill with it.  A good friend suggested pork chops and my wife added the pineapples, and viola, I’m experimenting again.  Analysis following the recipe.

pork chops cleaned and ready for injection

Seasoned with Jane’s Krazy Salt, paprika, cracked peppercorn, and garlic powder

Injected using Madhava’s Agave Nectar

Injected til they burst at the seams

Sugarcane, cut around the joint as the “meat” is really inedible there

Using a heavy knife, slice the sugarcane 4 ways

Then slice each 4th into inch long strips

Top the pork chops with pineapple and the sugarcane

Grill on med-high heat

close up grill cam

Flipping takes a little extra time, you have to remove all the pineapple and sugarcane, then flip and return the pineapple and sugarcane.

grill-cam shot of the other side

And we’re done, you just need about 5-7 mins on each side.  The pineapple is removed to show how it looks.  Translation : I actually lost the pineapple, it fell on the ground, there was a casualty.  :o(

Mmmm, juicy!

The only thing I would change in this dish, is maybe using a little more seasoning, or rather pressing/rubbing the seasoning into the meat.  outside of that, very tender.  I will definitely enjoy my leftovers as lunch tomorrow. The pineapple did overpower the sugarcane a bit. Which brought Toya to suggest phase two of the experimentation; making a marinade/brine out of pineapple juice and Disaronno Amaretto as I do with my salmon when I grill it. I definitely will be trying this! But… don’t just discard that sugarcane, chewing/sucking on the inside after it was osmosisized with the meat and seasoning on the grill was some kind of good. Even my daughter was trying to steal the sugarcane off my plate.