Grilled Marinated Pineapple

When I left work last Tuesday afternoon, the parking lot was shrouded in a mysterious haze and the spring air smelled like a sizzling barbecue. I turned on the car radio and realized that the cloudy smog that blanketed the neighborhood was smoke, caused by unprecedented early summer wildfires in eastern Canada. As winds pushed the smoke-filled air south, billowing down the east coast of the United States from New York past Washington, D.C. and as far west as Minnesota, officials warned residents to limit or avoid outdoor activities as a result of “Code Red” air quality alerts. Blame it on Canada.

Grilled Marinated Pineapple

Thankfully, rain has helped to diminish the severity of the wildfires, reducing smoke in Ontario and along the U.S. East Coast. This has allowed everyone to resume normal seasonal outdoor activities, like barbecuing. (Oops, sorry, but the show must go on.) The grill has a magical effect on sweet, tropical pineapple. The pineapple’s juices caramelize and char over the hot grates. As an added bonus, the barbecue will even draw out the sweetness of pineapple that’s not quite ripe yet. Elegant in its simplicity, this recipe for grilled pineapple adapted from The Modern Kosher Kitchen by Ronnie Fein, is the perfect side dish for either fish or chicken, adding a sweet touch of contrast to any savory meal.

Assemble your ingredients. I bought a cored pineapple for this recipe and sliced it into rings about 1/2-inch thick. You can also cut a whole pineapple into spears if your prefer.

Combine the honey, vegetable oil, lime juice and sriracha in a bowl or disposable container. Add the sliced pineapple and set it aside to marinate for at least an hour.

Preheat an outdoor grill to medium or use a stove-top grill pan. Grill the pineapple slices for 3-4 minutes on each side until they are well glazed and tender, brushing occasionally with the marinade. Serve warm or at room temperature.

Print Recipe

Grilled Marinated Pineapple

Vegetables and Sides

By Ronnie Fein, The Modern Kosher Kitchen – Serves: 6-8

Prep Time: 10 minutes + 1 hour or more to marinate – Cooking Time: 6-8 minutes – Total Time: 18 minutes + time to marinate

Sweet, tropical pineapple slices charred and caramelized over a hot grill.

Ingredients

• 1 whole golden pineapple
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 1 teaspoon sriracha (or more to taste)
• 2 tablespoons lime juice (freshly squeezed)
• Maldon sea salt or kosher salt for sprinkling (optional)

Instructions

1

If using a cored pineapple, cut it into slices about 1/2-inch thick. Alternatively you can cut a whole pineapple into spears.

2

Combine the vegetable oil, lime juice, honey and sriracha in a large bowl or disposable pan. Place the sliced pineapple in the pan and stir it around to coat it well with the marinade. Allow the pineapple to marinate for at least an hour.

3

Preheat an outdoor grill to medium or a stove-top grill pan over high heat. Grill the pineapple slices 3-4 minutes per side until charred and tender, brushing occasionally with the marinade.

4

Serve warm or at room temperature. Sprinkle lightly with Maldon sea salt or kosher salt before serving, if desired.