GMA Recipe: Grilled Sugar-Dipped Pineapple: Great on the Grill

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Grilled Sugar-Dipped Pineapple: Great on the Grill
From author Steven Raichlen
199

Ingredients

1 ripe pineapple

8 tablespoons (1 stick) unsalted butter, melted

3/4 cup sugar

1 teaspoon grated lime zest

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 cup dark rum, for flambTing (optional)

Directions

1. Preheat the grill to high.

2. Cut the leafy top off the pineapple, then cut off the rind. Slice the fruit into 8 or 10 even rounds. Using a pineapple corer or paring knife, remove the core from each round.

3. When ready to cook, place the melted butter in a shallow bowl; combine the sugar, lime zest, and cinnamon in a separate bowl. Bring both bowls to grill side. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until brown and sizzling, 5 to 8 minutes. Transfer the pineapple slices to plates or a platter, arranging the slices in an overlapping fashion.

4. If using the rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove from the heat and then, ,making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the rum, averting your face as you do so. Very carefully pour the flaming rum over the pineapple and serve immediately.

Serves 8 to 10

About the Author: Steven Raichlen is the author of 16 books, including Miami Spice, which won an IACP/Julia Child Award and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He is a restaurant correspondent for National Geographic Traveler and a frequent contributor to Food & Wine.Recipes copyright ©1999 Steven Raichlen.