May 25, 2009
Those are the grilled pineapples I made for our Memorial Day cookout. They were okay, but something was a little off. I've never made them like this before, so I won't know until next time what's off... My recipe went something like this:
1 - medium-to-large pineapple, cut into half-inch or 3/4-inch thick rings (or something akin to rings) and decored (or whatever the culinary term is)
1 TBSP - Lemon Juice
2 TBSP - Honey
3 TBSP - Brown Sugar
1 dash - Cinnamon
1 gallon-sized zippered baggie
Mix the ingredients together for the glaze to get a nice consistency. Shouldn't be too runny, but not molasses either. If too thick, add a little lemon juice at a time. If too runny, add your flavor of choice (I prefer brown sugar!).
Baste each side of each pineapple ring, and do the edges. Heck, do the middle of the ring while you're at it! Place each ring into the baggie as you are done with it. When you have basted all the rings, pour the remaining glaze into the baggie and gently massage it throughout the baggie over as many of the rings as you can. Lay the baggie flat on a fridge shelf. Let the rings marinate for about 15-20 minutes in the refrigerator, then turn the baggie over for another 15-20 minutes.
Remove the baggie from the fridge and lay each slice on a medium-heat grill. If you prefer, you can lightly spray non-stick oil on the racks (before you light the grill), but I prefer to just stick 'em on there and go for it. You can also use the juice in the baggie as a baste while you are cooking the slices.
Cook each side for NO MORE than 4 minutes, then flip the slices over and do the other side (again, NO MORE than 4 minutes). This will give nice grill marks without overcooking the slices.
Enjoy! (I saved the top for decoration - yeah, I've been watching too much Food Network!)
I caught Emily feeding her goats this afternoon: