Grilled pineapple, so easy and soooo yummy!
First, pick the pineapple.There are several ways to test for ripeness. Color is not a good indicator of ripeness. Sniffing the root end is a good indicator. If it smells sweet and like pineapple, it a good choice. Press the pineapple near the base, when it is ripe it yeilds to gentle pressure. Tug at one of the center leaves on the top of a pineapple. If a pineapple is ripe it will be easy to pull out a center leaf, an unripe one will not give up the leaf without a fight.
Step two; prepare the pineapple for grilling. Lay the pineapple on a cutting board and cut off the top and root ends
Peel the pineapple with a large knife. Then cut the pineapple in half. (My pictures of peeling did not work out so well)
Rub the pineapple halves on all sides with a brown sugar spice mix.
1/2 cup brown sugar
2 teaspoon cinnamon
1/2 teaspoon allspice
Cook the spiced pineapple on a hot grill using an indirect grilling method. This means that you cook food on the grill area where there are no flames. (next to the flames, but not over the flames) Too many flames will burn the sugar instead of caramelizing it. This can be done by lighting only some of the burners on a gas grill. For a charcoal grill place the coals on either side of a grill, leaving the middle portion coal free and grilling the pineapple in the middle. I used the top grill rack (the one that is sometimes used for keeping food warm). I put the pineapple up on that rack letting it cook while I grilled burgers down low. Another method is spit cooking. In this case spice the pineapple whole and cook it on a spit.
It took about 15 minutes for my pineapple to get golden brown hot and bubbly. Turn the pineapple often to ensure even cooking.
Let sit for a a few minutes. Slice and serve warm. It is wonderful served with a good vanilla ice cream.