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Grilled Sugar-Dipped Pineapple
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    • Americans do not customarily grill fruit, but elsewhere in the world--especially in Southeast Asia--bananas and other fruits are often charred over glowing coals for dessert. Pineapples taste particularly good grilled, the charred flavor meshing nicely with the caramelized sweetness of the fruit. When buying pineapple, go for the gold: look for fruit with a golden rind. It will be juicier and sweeter than the usual green-rind pineapples.

    Ingredients

    Serves:

      • 1 ripe Pineapple
      • 8 tablespoons Unsalted Butter (1 Stick)
      • 3/4 cup Sugar
      • 1 teaspoon grated Lime zest
      • 1 teaspoon ground Cinnamon
      • 1/8 teaspoon ground Cloves
      • 1/2 cup dark Rum, for flambeing (optional)

    Directions

    Preheat the grill to high.

    Cut the leafy top off the pineapple, then cut off the rind. Slice the fruit into 8 or 10 even rounds. Using a pineapple corer or paring knife, remove the core from each round.

    When ready to cook, place the melted butter in a shallow bowl; combine the sugar, lime zest, and cinnamon in a separate bowl. Bring both bowls to grillside. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in the sugar mixture, shaking off excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple slices to plates or a platter, arranging the slices in an overlapping fashion.

    If using rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove from the heat and then, making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the rum, averting your face as you do so. Very carefully pour the flaming rum over the pineapple and serve immediately.

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