Vermont Castings

Pineapple - Sugar Grilled

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Prep Time
Easy to do
Cook Time



    1. Prepping The Pineapple Twist off the green crown, rinse the pineapple, and pat it dry. Cut off the top and bottom, then cut off the shell in strips, using a sawing motion with a very sharp knife. Cut the pineapple into 1/2" slices, then remove the core from each slice using a tablespoon measure or a melon baller.
    2. Sugar-Coating The Slices Here are the ingredients you'll need to coat the pineapple slices. Ingredients List 1 can "A Taste of Thai" low-fat, unsweetened coconut milk 1-1/2 cups turbinado sugar (also known as "Sugar in the Raw") 1 teaspoon cinnamon Combine the sugar and cinnamon, mixing well. Place the coconut milk and the sugar mixture into separate baking dishes (Picture 2). Place the pineapple slice in the coconut milk, coating both sides (Picture 3), shake off the excess, then dredge the slice in the sugar mixture (Picture 4). The slices will have a thick coating of sugar on both sides. Don't worry, much of that sugar will melt away during grilling. If you can't find coconut milk, brush the slices with melted, unsalted butter instead. I did 3 slices with coconut milk and 3 slices with butter.
    3. Grilling The Slices Put the cooking grate direct heat. Arrange the slices on the grate and grill for 4-6 minutes on each side until nicely caramelized. The melting sugar may flare-up so pay close attention to the fire. Serve warm as-is, or with a scoop of vanilla ice cream.

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