Grilled Caramelized Brown Sugar Pineapple Recipe (2024)

FAQs

Is it better to grill fresh or canned pineapple? ›

We love to grill meats and vegetables and our newest favorite thing to throw on the grill is pineapple. You can use fresh pineapple or canned pineapple. Of course, fresh pineapple is better. You can buy it at Costco or at the grocery store in the produce department already trimmed, cored and peeled.

Making sure that the pineapples you use are ripe yet firm is important for grilling. Overripe pineapple will turn into a mushy mess on the grill. You have to check for the following: Color- unlike some fruits, color is not a sure-fire way to determine ripeness for pineapples.

Grilling also produces grill marks where the pineapple slices meet the grill grate. This adds visual appeal and the way those marks turn a dark golden brown means that the sugars in the pineapple have caramelized, producing new and wonderfully complex flavors.

Second: How To Cut A Pineapple For Grilling

Chop off either end. Trim off the spiny skin, following the contours of the pineapple. Slice it in half, so you have two oblong semicircles of pineapple. Use a knife to score around the core.

Nutrition Tip

Pineapple is an excellent source of vitamin C and manganese. It is also a good source of copper, B-complex vitamins, dietary fiber, folate, and pantothenic acid. Pineapple contains bromelain, a proteolytic enzyme, which has anti-inflammatory and anti-clotting properties.

Pineapple contains an enzyme called bromelain, which breaks down proteins in meat. Bromelain can make meats tender. If you over marinate the meat, it can cause them to literally fall apart. Even if you hit it right, the meat is going to taste of pineapple, to some degree, and you have to want that flavor in your dish.

And yes, as you would expect, this makes your pineapple a tad salty. But salt balances the sweetness and acidity nicely. "It's a long-standing culinary tradition to salt sweet things," says Camire. "A little bit of salt helps intensifies the sweet flavor."

My mom just told me that you should always be storing your pineapples … on their side otherwise all of the juices will go to the bottom," Mansfield says.

Yes. Raw pineapple, in small amounts, is an excellent snack for dogs. Canned pineapple, on the other hand, should be avoided. The syrup in canned fruits contains too much sugar for most dogs' digestive tracts to handle.

Broiling and grilling fresh pineapple caramelizes its sugar and enhances its natural sweetness.

What to do if you cut up a pineapple and it is not ripe yet? ›

What do I do with a cut pineapple that is not ripe? You can try placing it in an open container that won't leak juice (like a plastic container) and putting it in a paper bag in the fridge with an apple. This should help it ripen faster. You could also try grilling it.

But the exterior of a pineapple changes from a green-gray to yellow as it ripens, so as a general rule, the more yellow a pineapple's exterior is, the riper the fruit will be. You want a pineapple that is consistently golden-yellow from top to bottom, but not getting into dark orange territory—that's gone too far.

The Queen Pineapple (Formosa variety, Ananas comosus [Linn.] Merr.) is known as the sweetest pineapple in the world.

You can also take individual pineapple slices and dip them in a solution of 1 teaspoon kosher salt and about a cup of tap water. It may be a little salty, but it'll make pineapple's sweet taste even better.

Fresh pineapple is ideal for this dish but it works with tinned pineapple slices too. Allow 2 slices per person. You can also use ready-prepared fresh pineapple pieces, threaded on skewers. Barbecue for 2 to 3 minutes on each side.

Canned pineapple in juice has roughly 60 percent as much vitamin C as fresh, raw pineapple. Canning pineapple also destroys a key anti-inflammatory enzyme called bromelain, one of the best benefits of consuming sweet fruit. Bromelain can relieve sinus problems, reduce inflammation and improve digestion.

Perhaps it's a testament to how undeniably well the flavors mesh, and how thoughtfully he and his colleagues consider the ingredients. They don't use canned pineapple, instead opting for fresh, raw, shaved pineapple. "It's key," he says.

In many cases, canned pineapple can be substituted for fresh pineapple (and vice versa) in equal measure, which is good to know when you only need a small amount of pineapple for a recipe.