grilled pineapple

About a week ago, I became obsessed with sorbet recipes. It was almost 100 degrees and I had to sit outside for over two hours. Fortunately, I was under an umbrella, but I think I had some mild form of heat stroke. Even after the temperatures had cooled down to about 70 and I took a shower, I still felt hot. The next day, I decided to look up about two thousand sorbet recipes on the internet, so I could make popsicles. Someone a little more goal-oriented might have gone to the store to buy actual popsicles instead of the supplies to make popsicles, but if that was me, we probably would not have this blog.

While I was browsing through recipes, I found one for grilled pineapple and some kind of sorbet. I got so excited about that one that I told a friend about this exciting recipe and took some time to calm back down, but for some reason, I ended up making a layered blackberry and honeydew popsicle. However, the idea of grilled pineapple stayed with me and when I was invited to a barbecue a couple of days later, I knew what I would bring.

Here is a sort of approximation of what I did:

1. Cut top and bottom off of pineapple. Cut off rind lengthwise, trying to get all the little spiny eye parts.
   
2. Cut pineapple in half lengthwise. Attempt to core each half, but only succeed with one half. Slice into half-moons or quarter-moons, as the case may be. Place in bowl.
3. Squeeze half a lime over the pineapple pieces and add about 1/4 cup of brown sugar. Mix with hands. Add a tiny bit of cinnamon, maybe 1/4 teaspoon.
4. Put bowl of seasoned pineapple on the table at the barbecue. Forget to tell people that it's for grilled and become slightly alarmed when it's your turn to grill and you discover that people have eaten about half the pineapple
5. Put pineapple pieces on a piece of foil on the grill. Sprinkle more brown sugar over the top. Eventually move the pineapple so that they are directly on the grill. This adds gridlines and seems to brown them a little faster. Cook for about 10 minutes, turning them to brown both sides.

The grilled pineapple was sweet, hot and carmelized, with only a hint of cinnamon for interest. I'm not sure the lime was noticeable, but it probably kept it from being too sweet.

I have another pineapple in the refrigerator. Additional flavors that I might try next time include: pepper, honey, rum and mint (not all at the same time). I think pineapple has made it onto my favorite fruits list.