Recipe Source: Wise One’s Big Green Egg Cookbook, available from http://www.nakedwhiz.com/WiseOneRecipes.pdf, p127. Recipe submitted by “Mike O”, and claims to be based on a recipe in The Barbeque Bible (I’m assuming he means the book by Steven Raichlen).
To finish off the alcohol-themed recipes for our Labor Day BBQ, we needed a dessert to go along with the Bloody Mary Chicken Wings and the Bourbon Pit Beef. I perused various sources, and found this simple, but tasty recipe in Wise One’s compilation of Big Green Egg Recipes. I doubled the recipe when I made it, using two pineapples to serve the 16 or so people who stayed around for dessert. I made one minor change – I couldn’t find our jar of ground cloves, as called for in the original, so I substituted allspice, which came out just fine. Note that although this comes from a Big Green Egg cookbook, there is no reason that this recipe wouldn’t work on any gas or charcoal grill, if you can achieve a 450 - 500 degree Fahrenheit temperature.
This sounded really good when I read the recipe, but it came out even better. All of our guests loved this dish, and it all disappeared very quickly. This one is sure to become a regular for our gatherings.
Grilled Sugar Dipped Pineapple (Approx. Cost Per Serving Not Available)
1 large pineapple
1 stick of butter, melted
1 cup turbinado sugar
2 teaspoons cinnamon
¼ teaspoon ground cloves or allspice
Dark rum (claims to be optional – it isn’t)
Vanilla ice cream (optional)
1) Preheat your grill to 450 – 500 degrees Fahrenheit
2) Mix the sugar, lime zest, cinnamon, and cloves/allspice in a bowl
3) Peel and core the pineapple. Cut into 3/8” to 1/2” rings. Note: I didn’t have an appropriate implement to core the pineapple all at once, so I peeled it, cut it into rings, and then cut out the core of each one with a paring knife
4) Melt the butter in a small saucepan. Remove from heat.
5) Dip each slice in the butter, and allow excess to drip back into the pan. Then dip into the sugar mixture and coat both sides. Shake the excess back into the bowl. Set on a plate and repeat for all slices
6) Grill the slices for about 5 minutes per side, or until they are browned or slightly charred. Note: this sounded like a long time, and I watched them closely. On my Big Green Egg, this cooking time was appropriate. Your results may vary on other grills – I’d suggest watching them closely the 1st time you make them.
7) Remove from the grill, and plate individually
8) Pour a bit of dark rum (I used Gosling’s Black Seal) into the center of each ring. Serve with vanilla ice cream on the side, if desired. I think these are good enough on their own that the ice cream would detract from the unique flavor of the dish.
9) Optional – If you are feeling adventurous, put the pineapple ring on a ceramic plate, go outside, and set the rum on fire using a match or lighter. Blow out prior to eating. This won’t do anything for the flavor, but setting things on fire is fun, and makes for great presentation. Note that we take no responsibility for lost eyebrows, accidental immolation, or any other unintended results from playing with matches.