Tangy Grilled Whole Pineapple Recipes

Steps:

• 1. Pre-spray grill with non stick spray and heat to 350
• 2. Stand pineapple upright and slice off skin with a bread knife. Leave crown on
• 3. Mix BBQ sauce, soy sauce and mustard in small bowl
• 4. On heavy duty aluminum foil sheet, spread brown sugar, salt and pepper
• 5. Place whole pineapple on grill and rotate every 5 minutes to achieve grill marks around entire pineapple
• 6. Remove pineapple from grill and allow to cool for 5 minutes
• 7. Brush pineapple with BBQ sauce mixture
• 8. Roll pineapple into sugar mixture to evenly coat, the seal into foil and replace on grill for 15 minutes, turning every 5 minutes.
• 9. Slice and serve

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Cut the top and bottom of the pineapple off with a sharp knife, then cut lengthwise into 8 wedges. Cut off the peel and remove the core.
• Brush olive oil onto the preheated grill. Place pineapple wedges on the grate and cook until grill marks appear, 2 to 3 minutes per side. Sprinkle chili-lime seasoning over pineapple wedges and serve.

Steps:

• Heat the grill to high, brushing the grates with oil.
• Prepare pineapple by removing the tops and the skin.
• Slice into rounds, about 3/4 inch thick and remove the cores.
• In a small bowl, combine the olive oil, salt, and cayenne pepper.
• Brush pineapple slices with oil mixture.
• Place on grill, cover and cook 8-10 until charred and tender, turning once.

Steps:

• Heat grill to high; brush grates with oil. Core pineapple for rounds. Slice crosswise into 8 rounds.
• Toss with olive oil and cayenne pepper; season with coarse salt.
• Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes. Serve as a side dish for grilled tuna or pork.