Wednesday, July 20, 2011

Honey-Glazed Grilled Pineapple

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Let's Dig In!

With the humidity, the temperature outside is hovering around 40ยบ C. Baking any kind of dessert in the oven is totally out of the question as the air conditioner is working hard enough to keep the house cool. Reason enough to head outside to make these Honey-Glazed Grilled Pineapple Slices.
The original recipe for this dish is from a 2003 edition of Bon Appetit magazine. One of the ingredients they have listed for the glaze is orange-flower water. Say what? Sorry Bon Appetit but last time I checked I don’t stock fancy water and I’m not about to drive to some crazy ass specialty store to buy a bottle of frickin’flower water for a measly teaspoon. Sheeesh!

Sorry for the rant…it’s hot!

As a substitute I used orange zest along with the lime zest, freshly squeezed lime juice and sweet honey.
Once the pineapple came off the grill, I let it cool slightly before topping it with a dollop of vanilla ice cream. Ahh ice cream! I also clipped a few sprigs of mint from our garden and placed them on top for added visual effect. It made for an incredibly refreshing dessert! 

How about you?

What's your favorite dessert on a hot day?

Hip Grilling Tip: Once the pineapple slices go on the grill…YOU NO TOUCH FOR 3 MINUTES! Yeah, I’m being a bit of a “grill sergeant” but it’s only so those nice grill marks form on the pineapple and make it look big time appetizing. Flip the pineapple slices and the same goes for the other side. 

Song Pairing: Whatever your favorite summer song is...go with that one for your song pairing. As for me, I love cooking to summer driving tunes. Panama by Van Halen is my choice for this cooking experience!

Honey-Glazed Grilled Pineapple
Grilled pineapple slices marinated in a sweet honey sauce

¼ cup honey
3 tbsp fresh lime juice
1 tsp grated lime zest
1 tsp grated orange zest
4 pineapple slices, cored

In an 8 x 8 baking dish whisk together, honey, lime juice, lime zest and orange zest. Place pineapple slices in honey mixture. Turn to coat. Cover with plastic wrap and let stand at room temperature for at least an hour.

Heat barbecue to medium heat. Remove pineapple slices from marinade (reserve marinade) and place on grill. Grill for 3 minutes per side or until grill marks form.

Transfer pineapple slices to a serving dish. Brush with reserved marinade. Serve warm or chilled.

Volume: Makes 4 slices

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Recipe by Brent Garell (@kitchenroadie) tested in the Cook-a-Palooza kitchen.

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