Get Your Grill On

Grilling season is a great time of the year. May warms up nicely in Ohio, and it makes me want to be out at the grill. There’s just something about it, whether it’s not heating up the kitchen by having the stove going or just enjoying the sun while cooking, I love the grill!

One of my favorite things to grill as a side dish or dessert was something I discovered in Aruba for the first time. Raw, fresh pineapple is good, but fresh pineapple that’s grilled is heavenly… Yes, I said heavenly! I think angels must eat grilled pineapple to be able to soar higher!

There’s no recipe for grilled pineapple; if you do more than put it on the grill and caramelize it, you’re doing yourself a disservice. I take a whole pineapple, cut off the top and bottom, remove the outside bark, then slice it. I may cut it in half, but I don’t worry about the core, as that gives you a spot to hold the slice. I like the slices to be maybe half an inch thick. Then I put the slices over a medium-hot fire and cook until they’re nicely caramelized, then turn them over and do the same.

That’s it! Once they get a nice browning, they’re ready to go. And don’t worry if the surface looks dried out; the inside will still be full of juice.

Even if you don’t like pineapple, try this; I made a convert at a grilling class I taught over the weekend. You can do the same at your house!