Grilled Vanilla-Ginger Pineapple

Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time.

I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.

Ingredients

• 1 large ripe pineapple
• 1 teaspoon vanilla extract
• ¼ cup ginger palm sugar syrup or honey
• Pinch of cayenne
• 1 tablespoon grape seed oil or canola oil
• Fresh mint for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    229 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 41 grams sugars; 1 gram protein; 3 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Cut ends off pineapple. Quarter lengthwise, peel and core.
2. Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
3. Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

• Advance preparation: You can grill the pineapple before you grill your dinner and eat at room temperature. It will hold for a few hours. But it is nice warm (you can place it in a pan, cover with foil and warm in a low oven for 15 minutes before serving).

25 minutes