The Sun-Kissed Sweetness of Roasted or Grilled Pineapple
There are few things that evoke the sheer joy and vibrant energy of a tropical escape quite like the aroma of pineapple kissing the heat. I remember a particularly memorable summer, years ago, when a dear friend, a chef with roots in the Caribbean, introduced me to the magic of simply treating this glorious fruit to a blast of heat. It wasn’t just a side dish; it was a revelation. The caramelized sugars, the intensified sweetness, the subtle smoky char – it transformed humble pineapple into something utterly divine, a taste of sunshine that has stayed with me ever since, reminding me that sometimes, the simplest preparations yield the most profound flavors.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10-20 minutes (depending on method)
- Total Time: 25-35 minutes
- Servings: 8
- Yield: As prepared
- Dietary Type: Vegan, Gluten-Free, Dairy-Free
Ingredients
To unlock the sublime sweetness of roasted or grilled pineapple, you’ll need just a few, star-quality ingredients:
- 1 large fresh pineapple
- 1/2 cup light brown sugar
- 2-3 teaspoons ground ginger, to taste
Equipment Needed
The beauty of this recipe lies in its simplicity, requiring minimal tools:
- Sharp knife
- Cutting board
- Small bowl
- Baking dish (for broiling) or Grill/Grill Pan (for grilling)
Instructions
This recipe offers two fantastic methods for transforming fresh pineapple – the intense heat of the broiler or the smoky char of the grill. Both yield delicious results, with slightly different nuances.
Method 1: Broiling
- Preheat the broiler. Position your oven rack about 4-6 inches below the broiler element. Turn your broiler on to high.
- Prepare the pineapple. Cut off the top and bottom ends of the large pineapple. Stand the pineapple upright on the cutting board. Carefully cut away the thick, spiky skin, working from top to bottom, following the natural curve of the fruit.
- Remove the core. Quarter the pineapple lengthwise. For each quarter, cut away the tough, fibrous core.
- Slice the pineapple. Cut each pineapple quarter in half lengthwise. You should end up with approximately 8 long, wedge-shaped strips of pineapple.
- Prepare the glaze. In a small bowl, stir together the light brown sugar and the ground ginger. Mix until well combined.
- Coat the pineapple. Toss the pineapple pieces gently with the brown sugar and ginger mixture, ensuring each piece is well coated.
- Broil the pineapple. Place the coated pineapple pieces in a medium flameproof baking dish. Arrange them in a single layer. Place the baking dish under the preheated broiler.
- Cook and turn. Broil for about 10 minutes, watching carefully to prevent burning. Turn the pineapple pieces halfway through the broiling time to ensure even caramelization on all sides. You’re looking for the sugar to melt, bubble, and the edges of the pineapple to begin to char slightly.
- Serve. Remove the baking dish from the oven. The roasted pineapple can be served hot, warm, or even at room temperature.
Method 2: Grilling
- Prepare the pineapple. Follow steps 2 through 4 from the broiling method to prepare and slice the pineapple into approximately 8 long strips.
- Preheat your grill or indoor grill pan. Heat your grill or indoor grill pan to medium-high heat. If you are using a grill pan, spray it lightly with cooking spray to prevent sticking.
- Prepare the glaze. In a small bowl, stir together the light brown sugar and the ground ginger. Mix until well combined.
- Coat the pineapple. Toss the pineapple pieces gently with the brown sugar and ginger mixture, ensuring each piece is well coated.
- Grill the pineapple. Place the coated pineapple pieces directly on the hot grill grates (or in the preheated grill pan).
- Cook until marked. Grill until desired grill marks are achieved. This typically takes about 5-10 minutes per side, depending on the heat of your grill and the thickness of your pineapple slices. You want the pineapple to soften and caramelize, with visible char marks.
- Serve. Remove the grilled pineapple from the grill. It is delicious served hot, warm, or at room temperature.
Expert Tips & Tricks
- Pineapple Selection: Look for a pineapple that feels heavy for its size and has a sweet, fruity aroma at the base. The skin color isn’t always the best indicator of ripeness, but a few green leaves at the top are a good sign.
- Uniform Slices: For even cooking and beautiful presentation, try to cut your pineapple slices to a consistent thickness. This ensures they’ll cook at the same rate whether you’re broiling or grilling.
- Don’t Crowd the Pan/Grill: Give your pineapple pieces enough space. Overcrowding can lead to steaming rather than roasting or grilling, and you won’t achieve those desirable caramelized edges.
- Adjust Ginger to Taste: The amount of ginger can be adjusted based on your preference. If you love a pronounced ginger kick, feel free to lean towards the higher end of the suggested range, or even add a pinch more.
- Watch Closely: Both broiling and grilling involve direct, high heat. Keep a close eye on your pineapple to prevent it from burning, especially the sugars.
Serving & Storage Suggestions
This caramelized pineapple is incredibly versatile.
- Serving: It makes a fantastic accompaniment to grilled meats like teriyaki chicken or pork chops. It’s also a delightful addition to seafood, particularly grilled fish or shrimp. For a lighter option, serve it alongside a burger for a sweet and savory contrast. As a dessert, it’s sublime on its own, perhaps with a dollop of coconut whipped cream or a scoop of vanilla bean ice cream. Leftovers can be chopped and used to create a vibrant tropical salsa for tacos or as a topping for yogurt.
- Storage: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully. To reheat, you can gently warm it in a skillet over low heat, in a moderate oven (around 300°F/150°C), or even briefly under the broiler again to revive its caramelized glaze.
Nutritional Information
Here’s an approximate nutritional breakdown per serving, based on the recipe as written, assuming 8 servings:
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 110.3 kcal | 6% |
| Total Fat | 0.1 g | 0% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 5.1 mg | 0% |
| Total Carbohydrate | 28.6 g | 10% |
| Dietary Fiber | 1.6 g | 6% |
| Sugars | 24.5 g | 49% |
| Protein | 0.7 g | 1% |
Note: Nutritional values are estimates and can vary based on specific ingredient choices and pineapple size.
Variations & Substitutions
While the classic combination of pineapple, brown sugar, and ginger is hard to beat, here are a few ideas to jazz it up:
- Spiced Kick: Add a pinch of cayenne pepper to the sugar and ginger mixture for a subtle heat that beautifully complements the sweetness.
- Citrus Zest: Incorporate the zest of half a lime or orange into the sugar mixture for an extra layer of bright, aromatic flavor.
- Rum Glaze: For an adult twist, consider brushing the pineapple with a tablespoon of dark rum during the last few minutes of cooking.
- Coconut Sugar: If you prefer, you can substitute coconut sugar for the light brown sugar for a slightly different caramel note.
FAQs
Q: How do I know if my pineapple is ripe enough to use?
A: A ripe pineapple will have a sweet, fruity aroma at the base. It should also give slightly when squeezed gently and have a few green leaves in the crown.
Q: Can I use canned pineapple for this recipe?
A: While you can, the texture and flavor will be significantly different. Fresh pineapple has a unique vibrancy and a firmer texture that holds up better to heat. Canned pineapple can become mushy.
Q: What’s the best way to cut a fresh pineapple if I’m a beginner?
A: There are many excellent video tutorials available online that demonstrate the easiest methods for peeling and coring a pineapple. Look for videos that focus on efficiency and safety.
Q: Can I prepare the pineapple ahead of time?
A: You can cut and core the pineapple a day in advance and store it in an airtight container in the refrigerator. However, it’s best to toss it with the sugar and ginger mixture and cook it just before serving for optimal texture and flavor.
Q: My pineapple is burning too quickly under the broiler. What should I do?
A: Ensure your oven rack is not too close to the broiler element. Try moving the rack down a notch or two. Also, keep a very close watch and turn the pineapple more frequently if needed.
Final Thoughts
This simple preparation of roasted or grilled fresh pineapple is a testament to the power of heat to transform natural sugars into pure, concentrated sweetness. It’s a dish that speaks of sunshine, outdoor gatherings, and the sheer pleasure of good food. Whether you choose the crackle of the grill or the gentle embrace of the broiler, you’re in for a treat that’s both sophisticated and wonderfully approachable. Give it a try, and let the sun-kissed flavors transport you! It’s a perfect finale to any meal or a delightful tropical interlude on its own.