Grilled Pineapple + Agave-Chile Nectar Glaze
Your barbecue will sizzle with this sweet, salty, spicy, and tangy palate teaser. Grilled pineapple is a perfect starter, side dish to grilled meats, burger topper, or even an after dinner digestive. Its fun flavors and healthy low fat ingredients make it perfect. Serve it wrapped in Prosciutto or garnished with crisp bacon for carnivores. Sideswipe it with whipped Chèvre for the cheese lovers. Hawaiian style pizza paired with The Cleaver is epic! We dare you to brashly deliver it à la mode with coconut sorbet for dessert.
Preheat the grill. Trim, core, and peel pineapple*. Cut the leaves off the top of the pineapple, and then cut off the peel with a serrated knife.
Remove any eyes with a paring knife. Cut into quarters. Remove the core from each quarter. Cut each quarter into 3-4 wedges, resulting in 12-16 pineapple wedges.
* When purchasing the pineapple, smell it. The stronger the fragrance, the sweeter the fruit. Once you bring it home, turn the pineapple upside down in an empty container for a few hours to distribute the sugars throughout the fruit.
Prepare the Glaze
In a small non-reactive saucepan combine agave, rice vinegar, chilies, and a good pinch of salt. Bring to a boil. Turn down heat and simmer for 2-3 minutes or until it thickens to a light, syrupy glaze. Brush the glaze onto each slice of pineapple, coating all sides completely.
Grilling Pineapple Kebobs
Cut pineapple into 2” chunks. Place 3-6 chunks per skewers, depending on the length. If you are using bamboo, soak the skewers in water 20 minutes prior to assembling.
Oil the grill rack or use non-stick cooking spray on it. Place pineapple wedges or kebabs on the preheated grill. Cook 4 minutes on each side, or until the pineapple becomes fragrant and begins to caramelize. Do not overcook. The natural sugars in the pineapple and agave can burn quickly, so watch carefully. Remove from the grill. Drizzle with additional glaze. Sprinkle with a little salt if desired. Garnish with optional mint or Thai basil, serve and enjoy!