Coconut-Grilled Pineapple

8 to 12 slices Direct grilling cooking Time 8 to 12 minutes advance PRePaRaTion None
makes meThod

G

rilled fruit is a great way to bring tailgating to a memorable close. In markets throughout Thailand or Indonesia you’ll find grill jockeys dipping fruit like bananas in coconut milk and palm sugar and searing them over hibachis. From bananas it’s a short leap to another tropical fruit that tastes great grilled this way: pineapple. Indeed, any juicy fruit is a candidate.
1 ripe golden pineapple (see Note) 1 cup unsweetened coconut milk (from 1 can, about 14 ounces) 1½ cups turbinado sugar, such as Sugar In The Raw, or granulated sugar 1 teaspoon ground cinnamon Sprigs of fresh mint (optional), for garnish 1 quart vanilla ice cream or frozen yogurt (optional), for serving

1. Cut the leafy top off the pineapple, then remove the rind, cutting off the

bottom of the pineapple first. Cut the rind off the side of the pineapple in lengthwise strips, slicing deep enough to remove the eyes. Cut the pineapple crosswise into ½ inch–thick slices. Use a melon baller or fruit corer to remove the fibrous core from the center of each pineapple slice.

2. Shake the can of coconut milk well before opening it. Pour 1 cup of

coconut milk into a wide, shallow bowl, setting aside the remaining coconut milk for another use. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.

3. Set up the grill for direct grilling and preheat it to screaming high. 4. When ready to cook, brush and oil the grill grate. Brush the pineapple
slices with the coconut milk, then dip them in the sugar mixture, shaking off the excess. Place the pineapple slices on the hot grate and grill them until nicely browned, 4 to 6 minutes per side. If desired, rotate each pineapple slice 60 degrees after 2 or 3 minutes on each side to create a handsome crosshatch of grill marks. 68

5. Transfer the grilled pineapple to plates or a platter for serving and garnish
with mint sprigs, if desired. Or, serve the pineapple slices with ice cream. The grilled pineapple can be served either hot or cold.
noTe:

When buying a pineapple, look for a golden or yellow rind; this indicates a ripe, sweet fruit. You’ll get between 8 to 12 slices from one pineapple.
vaRiaTions: A great

variation on this recipe is to substitute melted unsalted butter for the coconut milk. You can also grill bananas and stone fruit, like peaches, plums, or nectarines, this way. Use small bananas or cut large bananas in half crosswise sharply on the diagonal. When grilling stone fruit, cut them in half and remove the pits.

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