A great thing about being forced into an allergy diet is that you're also forced into creativty. When you've got very limited options you've just gotta figure out different ways of putting things together, and it's a great excuse to attempt some things I've always wanted to try. So! Maybe this grilled pineapple isn't impressive to YOU, but I was certainly impressed with myself upon first pulling this off successfully!
It's perfect alongside your favorite meat dish, atop a salad, or mixed in with your favorite grain. It would also be a delicious, fun dessert with a big scoop of vanilla ice cream. And it's super healthy: the only ingredient is pineapple. You can add oil, salt, and pepper if you want, but I think it's totally unecessary.
I quarter the pineapple using the technique my husband (the chef and former Hawaii resident!) taught me, which you can see in this video from about minute 1:15 to about 2:05.
I like them in big quarters because they're easier to monitor on the grill, won't slip through the slats, and there's just something satisfying about cutting into a big ole pineapple steak.
Set your grill to medium hot, and throw the pineaple right on. If you have the patience, do it low and slow for 20-30 minutes. You want to make sure that the sugar gets nice and caramelized, and that it's cooked all the way through. You'll likely end up flipping it a few times to check the progress: it's good to move them around to make sure they're cooked evenly, all the way through. Sometimes hot spots can trip you up, so just keep an eye on them.
When they're done, they'll look like this: Deeeelicious!
Served here with carne asada, cilantro lime quinoa, grilled asparagus, and cabbage. (Photo by me.)
Have you ever grilled pineapple?