Cost per recipe $7.46 view details
- 1 x Ripe pineapple
- 8 Tbsp. Unsalted butter, melted (1 stick)
- 3/4 c. Sugar
- 1 tsp Grated lime zest
- 1 tsp Grnd cinnamon
- 1/8 tsp Grnd cloves
- 1/2 c. Dark rum, for flambTing (optional)
- 1. Preheat the grill to high.
- 2. Cut the leafy top off the pineapple, then cut off the rind. Slice the fruit into 8 or possibly 10 even rounds. Using a pineapple corer or possibly paring knife, remove the core from each round.
- 3. 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 grill side. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in the sugar mix, shaking off the excess. Arrange the pineapple slices on the warm grate and grill, turning with tongs, till brown and sizzling, 5 to 8 min. Transfer the pineapple slices to plates or possibly a platter, arranging the slices in an overlapping fashion.
- 4. If using the rum, hot it in a small flameproof saucepan on one side of the grill; don't let it boil or possibly even become warm. 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.
- Serves 8 to 10
- Miami Spice, that won an IACP/Julia Child Award and the High-Flavor, Low-Fat Cooking series, that won two James Beard Awards. He is a restaurant correspondent for National Geographic Traveler and a frequent
Add the recipe to which day?
Adding to Planner
|Amount Per Recipe||%DV|
|Recipe Size 422g|
|Calories from Fat 811||48%|
|Total Fat 92.28g||115%|
|Saturated Fat 58.39g||234%|
|Trans Fat 0.0g|
|Total Carbs 158.23g||42%|
|Dietary Fiber 2.3g||8%|