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Grilled Pineapple |
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Serves: 6
Print this Recipe
(Piña a la Parrilla)
Category: Fruit Desserts
Makes 6 to 8 servings
Pineapple is abundant all over Mexico, and the sweet fruit grills beautifully, so when you have hot coals left in the grill from other cooking, try grilling pineapple. Serve with a scoop of ice cream, if desired. For another method, use a stovetop grill pan.
1 whole ripe fresh pineapple (about 2 pounds)
1 tablespoon unsalted butter, melted
2 teaspoons honey
1. Prepare an outdoor grill. Cut the pineapple lengthwise right through the top leaves, leaving them intact, into 6 or 8 equal wedges. Mix the butter and honey in a small bowl. Grease the grill.
2. Lay the pineapple cut side down, about 6 inches above the coals. Grill until lightly charred, 2 to 3 minutes on each cut side of the wedges. If using a stovetop grill pan, heat the pan over medium heat and cook each pineapple wedge in the same manner, 3 to 4 minutes on each cut side of the wedges. Just before removing them from the grill (or pan), brush the pieces lightly with the butter and honey mixture. Serve warm.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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