Grilled pineapple makes a juicy side dish to whatever you’re barbecuing.
Step 1: Clean the grill Clean your grill so the fruit doesn’t stick. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.
Step 2: Heat the grill Heat a gas or electric grill to medium. If it's a charcoal grill, wait until the coals are ash-colored.
Step 3: Cut the pineapple With a sharp knife, cut the leaves off the top of the pineapple and cut about a half inch off the top and bottom of the fruit. Sit the pineapple upright and, using a longer, flexible knife, like a serrated bread knife, cut the skin off the pineapple in sections, from top to bottom.
Step 4: Slice into sections Slice the pineapple crosswise into about six rounds and remove the core with a paring knife.
TIP: For fruit kebabs, cut the pineapple into two-inch thick chunks and thread them onto metal skewers.
Step 5: Grill the rings Grill the rings over medium heat for about three minutes on each side. The pineapple is done when there are light brown grill marks on each side.
Step 6: Drizzle with honey For extra sweetness, drizzle the pineapple with honey.
FACT: Pineapples contain an enzyme that breaks down protein, which is why is why pineapple juice can be used to tenderize meat.