Grilled Pineapple with Coconut Caramel Glaze
Cook Time: 16 - 36 minutes
- 1-2 whole pineapples
- 2½ tbsp. butter, melted
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- Sprinkle of cardamom
- 2-3 drops vanilla
- 1 cup sugar
- 1/2 cup water
- 3/4 cup coconut milk
- 1/4 cup unsweetened shredded coconut
Preheat your grill and toast the shredded coconut on the SABER® EZ stainless griddle. Stir frequently for an even brown.
While the coconut is toasting, slice the top, bottom and skin off of your pineapple. If large "eyes" are still in your pineapple, simply carve them out.
Place the rotisserie rod through the pineapple. If using 2 pineapples, move the first into position, then thread the second one. Leave an inch or more of space between the pineapples. If you have a removable top rack on your grill, remove it.
Place the pineapple(s) that are on the rotisserie bar into place. Ignite your grill and set it to high heat.
Make sure the rotisserie is spinning, then close the lid.
Combine the brown sugar, cinnamon, cardamom and vanilla in a small bowl. After 6-10 minutes of grilling, check your pineapple(s) and glaze. Close the grill and wait another 10 minutes and repeat.
While the pineapple is cooking, use your side burner to make your caramel sauce. In a small saucepan, bring sugar and water to a boil, swirling occasionally (do not stir).
When sugar is a golden brown color and honeylike, remove it from the heat and slowly whisk in coconut milk.
When the pineapple has reached desired caramelization, remove it from the heat. Cut into slices or chunks.
Sprinkle caramel sauce and toasted coconut on top and serve immediately.
Recipe from Saber Grills.