Practical Alchemy: Grilled Pineapple
Having the family in town for the big 4th weekend meant a lot of grilling happened in the Sparky household including grilling my first pineapple. Almost immediately upon grilling my first pineapple I was struck with its sheer awesomeness and was required to procure and grill a second pineapple a mere day later. Have you had grilled pineapple? If you haven't you should - lightly salted, grilled pineapple is pure amazing wrapped in charred wonderfulness.
Grilling pineapple is drop dead simple. Chop the top and bottom from the pineapple and then slice off the sides to reveal a hexagonal pillar of sweet yellow goodness. Slice the goodness pillar into 1/2" hexagonal discs of sweet yellow goodness then lightly sprinkle with salt. Allow the salt to soak in while the grill heats, then once the grill is as hot as can be toss the slices on to their sizzling fate.
In a few minutes the pineapple will be lightly charred on one side. Flip the slices - and redistribute around the grill if you have hot spots (like I do). A few more minutes and the sweet steamy slices are ready to be whisked back from the grill to the kitchen. A few quick cuts to remove the succulent ring of deliciousness from the fibrous center and your pineapple is ready to serve.
