One of the beauties of grilling something like fruit is its
versatility. Obviously, sweetness can be added to seasonal fruit to
create a delicious desert. However, a savory grilled piece of fruit
can also accompany and celebrate the main course.
One of the beauties of grilling something like fruit is its versatility. Obviously, sweetness can be added to seasonal fruit to create a delicious desert. However, a savory grilled piece of fruit can also accompany and celebrate the main course. It is always important to use fruit in season for the best and optimum amount of flavor and sugar. One fruit in season right now, which is perfect for sweet and savory grilling, is pineapple.
Although pineapple is often associated with Hawaii, the California Rare Fruit Growers’ Web site states that pineapple didn’t make it to the Hawaiian Islands until sometime in the early 1500s.
Pineapple is actually native to the southern part of South America. The English embraced pineapple when it arrived around 1660, and saw it as a symbol of hospitality and prestige. Furniture, decorations and other home pieces quickly started to feature pineapple motif. Once the English figured out how to grow pineapple in their climate with the use of greenhouses, the fruit became more available.
During the pineapple season, March through June, pineapple is at its absolute best and sweetest. Walk into the produce department of any supermarket, and you will find it in two different forms. Consumers have always been able to purchase whole pineapple with its beautiful leaves and rough outer skin. For many, it is far easier to purchase the pineapple with its skin removed and in perfect portion-size pieces in some sort of plastic container. In many cases, although the processed pineapple costs a little bit more, it can be a great time saver or shortcut for those who are unsure about how to carve a pineapple.
When it comes to cleaning pineapple, unless I want a whole pineapple for a specific reason, I get a little lazy and choose to buy the processed version. There are many different ways that pineapples are processed. My favorite version of processed pineapple is the spear. Since the spear is larger than the chunk version, turning the spears on the grill is easier and takes less work. Two or three of these spears makes the perfect portion.
Pineapple can be used in a variety of ways such as in fruit salads and in pineapple upside-down cake. A unique way to prepare the fruit is to grill it. Pineapple grills in a short period of time and can be brushed with a sweet glaze of real maple syrup. What I like so much about this recipe is that the maple syrup on the outside becomes candied. Shortbread or sugar cookies and a small dollop of sweet whipped cream round out this grilled pineapple perfectly.
Pineapple can also be prepared and served in savory ways. Pair it with tomato, onion and cilantro for a great salsa. Many Chinese restaurants feature sweet-and-sour dishes with pineapple, too.
Grilled pineapple also makes a great pairing for meat and vegetarian entrees. An important aspect of creating a savory dish from a sweet fruit is the use of additional ingredients. Salt, pepper and vinegar lend a different flavor to many fruits, including pineapple. It is surprising that the use of these flavors can balance with something sweet and create a totally different flavor. Savory grilled fruit and pineapple can be substituted for some of your favorite vegetables.
For one savory suggestion, I’ll refer to last week’s column on teriyaki. The balance of sweet and salty from the teriyaki sauce paired with the flavor and sweetness of the pineapple makes a fantastic combination. Pineapple can be easily paired with other teriyaki favorites from the grill.
For another savory suggestion, I borrow an idea from Mexico. One traditional way of serving fruit is through the addition of spice. In many local Mexican supermarkets, you can find a blend of fruit seasonings. A simple dusting of ground chili powder and salt will work just fine.
The fruit can be grilled at the same time you are grilling the entree or just after the entree comes off the grill. Serve grilled pineapple hot or at least warm, but never cold. Although two of the recipes contain additional sugar, don’t be concerned about burning since the pineapple will not be on the grill for too long.
Try grilling some pineapple while it is still in season. The natural balance of sweet and grilled flavor will add the perfect complement to your next grilling experience.
Teriyaki Grilled Pineapple
From Mitch Mariani
Serves 4
8-12 fresh pineapple spears
1/3 cup teriyaki sauce
Step 1: Brush the teriyaki sauce on the pineapple prior to grilling.
Step 2: Grill over medium heat for 2 minutes on each side until pineapple is warmed through and the pineapple begins to brown. Continue basting through this process.
Sweet Maple Grilled Pineapple
From Mitch Mariani
Serves 4
8-12 fresh pineapple spears
1/3 cup maple syrup
4 shortbread or sugar cookies (optional)
1/2 cup sweetened whipped cream (optional)
Step 1: Brush the maple syrup on the pineapple prior to grilling.
Step 2: Grill over medium heat for 2 minutes on each side until pineapple is warmed through and the pineapple begins to brown. Continue basting through this process.
Step 3: Decoratively stack the pineapple and lay the cookie alongside the stacked pineapple. Add a dollop of sweet whipped cream.
Grilled Pineapple with Chili
From Mitch Mariani
Serves 4
8-12 fresh pineapple spears
Ground chili powder and salt to taste
Step 1: Sprinkle the pineapple with the ground chili powder and salt.
Step 2: Grill over medium heat for 2 minutes on each side until pineapple is warmed throughout and the pineapple begins to brown.
