Grilling pineapple is much more than a fun activity at barbecues; it’s an art which you need to ace in order to create the perfect grilled effect. During summers, grilled pineapples are a must have in all your salads and as side dishes to accompany your meals. Pineapples are a bit tricky to grill primarily because of their citrusy nature. But, once you become a pro at grilling them, you cannot resist adding them to all your BBQ recipes and even everyday snacking. Add them to your burgers as a sideline or hotdogs and even use them in desserts, options are literally endless and so are the recipes. Here we are sharing with you the best grilled pineapple recipes along with a few pro tips to help you grill successfully.
Basic Grilled Pineapple:
Before checking out the best variations, let’s first learn how to grill pineapple in the first place. It is quite an easy job because all you need to do is grease a grill pan and place pineapple slices on the hot grill pan. Keep them on the pan for about three minutes on each side on medium heat. To get the customary X marks on the slices rotate each slice 45 degrees.
Brown Sugar and Cinnamon Grilled Pineapples:
It is surely going to be your favorite recipe this summer as it appeals to kids and adults alike. Brown sugar and cinnamon makeup for probably the best marinade options for grilled pineapples as these bring out the best flavor without affecting the tanginess of the fruit. Addition of brown sugar makes pineapple so soft and mushy that it immediately melt in your mouth.
Sliced Pineapple (without rind)- 1 (cut it into 1/2–3/4” slices)
Brown sugar- ¼ cup (don’t worry about the sugar content since most of the sugar gets left in the pan)
Oil to grease the pan
Cinnamon- ½ teaspoon
Mix the brown sugar and cinnamon and add pineapple slices. Marinade the slices for about ten minutes. Heat and grease a grill pan with oil and wipe any excess oil to prevent unnecessary greasiness. Cook the slices on medium heat for 3 minutes on each side. Rotate if you want the X marks.
Leave the core in the slices and don’t cut it because it will make it easier for you to eat the pineapples after grilling.
If the slices start sticking to the pan, spray some more oil but be careful to not use too much oil.
Grilled Pineapple with Coconut Rum sauce:
This recipe is nothing short of a tropical paradise as it has both the pineapple and coconut. If you leave the rum even then the recipe tastes delicious.
Pro Tip– It is very important to make creamy coconut sauce for this recipe. You can make it by using both coconut milk, coconut rum, and cream of coconut instead of using any one of them.
Do soak the skewers in water for 30 minutes before placing the pineapple slices to prevent them from burning
Pineapple- 1 large size
Coconut milk- ½ cup
Cream of coconut- 2 tablespoon
Coconut rum- 3 tablespoon
Cornstarch- 1-1/2 teaspoons
Butter- 1 tablespoon
Cut the pineapple into thick, long slices and place them on skewers. However I cut pineapple into bite size wedges,but still it is yummy with coconut rum sauce! 🙂
Mix together coconut milk, coconut rum, and cream of coconut into a saucepan and stir in the cornstarch. Now cook the mixture over medium-low heat and keep stirring until the sauce gets thick. Immediately add butter and turn off the heat. Allow the sauce to cool slightly.
Grill the pineapples until you get the ideal grill marks on both sides and dip them in the creamy coconut rum sauce before serving.
Grilled Pineapple with Chicken:
If you are in search of a low-carb grilled pineapple recipe then this one takes the cake. It is very simple and easy to make but tastes heavenly. We have already shared with you the perfect way to grill a pineapple, and this recipe will help you understand how you can add versatility to those grilled beauties.
Unsweetened pineapple juice- ¼ cup
Sherry- 2 tablespoons
Soy sauce- 2 tablespoons
Ground ginger- ¼ teaspoon
Salt- just a pinch
Black pepper- to taste
Boneless and skinless chicken breasts- 4 (cut into halves)
Grilled Pineapple- the more the better
Canola oil- to grease the pan
Pro tip– Use approximately 6 ounces chicken for this recipe to let the flavor develop evenly and seamlessly.
You can check if the chicken has cooked well by using a meat thermometer. When the reading reaches 165° consider it done.
Marinade chicken in all the above mentioned ingredients except the grilled pineapples. Coat the chicken well and refrigerate for at least two hours. Now heat a grill pan, spray it with some canola oil and grill the marinated chicken breasts on medium flame. Keep grilling each side for 4-5 minutes. When ready, serve it with grilled pineapple slices.
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