Monday, September 6, 2010

Grilled Pineapple

One thing I don't like to do on Labor Day, is to, well, labor. So we had a variation on one of my favorite grilled and roasted meals - grilled prime sirloin and pineapple rings served with oven roasted mixed seasonal veges.

The meat was glorious. I have to admit that the wonderful flavor and aromas of grilled steak or lamb is the main reason I am not a vegetarian. This time the roasted veges consisted of quartered mini-bellas, thick chunks of yellow squash and beautiful green zucchini, with fat slices of onion all coated with my favorite olive oil and tossed together with loads of garlic, fresh ground black pepper and a bit of sea salt (roast in a pan at 375 for about 40 minutes).
For me, the star of the show is always the beautifully charred rings of golden sweet pineapple. Grilling adds a wonderful savory element that combines perfectly with the natural sweetness of the pineapple. There is no need for dessert, simply make sure that your last bite is a bit of grilled pineapple. It's easy and delicious.

If you are lucky, you live in a place where you can buy freshly cored and pared pineapple. Then all you have to do is make thick slices (at least 3/4 - 1 inch thick) and grill them about the same amount of time you would a steak. If you must prep the pineapple yourself, it's not that hard. Cut off the top and the bottom using a large sharp knife. Then from top to bottom slice off the rough exterior working your way all around – do not worry about cutting away too much even if it seems wasteful, just cut til all the tough skin is mostly gone. Then cut thick slices and section out the core for each slice. There is no need for a marinade or glaze of any type, let the flavor be real and true to the fruit. Simply perfect.
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