It's grilling season folks! If you've never had grilled pineapple, you're in for a real treat! Grilling brings out the sweet juices in the pineapple, and your taste buds will thank you. I could have stopped there, but I decided to try our pepper jams as a glaze. Oh my goodness, I had the best of both worlds...sweet and spicy.
- Oil to lightly coat grill
- 1 Pineapple, scales removed, and cored (coring is optional)
- Cherchies® Cranberry Hot Pepper Jam, Cherchies® Strawberry Hot Pepper Jam, or Cherchies® Cherry Hot Pepper Jam
Lightly brush grill with oil. Turn the grill on high and turn down to low after 5 minutes. Remove scales from pineapple with a knife and slice pineapple into 3/4 inch slices.
Coring the pineapple is the next step and completely optional (The core does become tender during the grilling process, which makes it perfectly edible). I prefer to core the pineapple as it's all about the presentation. I use an apple corer I've had for years, but you could easily cut out the core with a knife.
Once the grill is heated, place pineapple slices on the grill and grill for 3-4 minutes (more depending on thickness of the pineapple) on each side. As the pineapple finishes cooking, brush on the pepper jam for that sweet and spicy deliciousness! You could stop with just the grilled pineapple depending on your preference, but then you'd be missing out on a party in your mouth:)
Remove from grill and enjoy! This would be great served with ice cream...hmmm:)