Do yourself a favor and grab a pineapple when you’re at the market. Then proceed to make this recipe (my version of it) from Bon Appetit. ASAP-it’s too good and simple to overlook or put off when the season is here (til July usually).
Pineapple is best when in season, like most produce. Juicy, sweet, a bit tangy. You know that. It’s one my favorite things to cut up and snack on throughout a summer day. When you roast or grill (we grilled this recipe) the tropical beauty, when the fruit is at its peak, and pair it with ingredients that enhance those flavors, it can blow your mind.
That’s what happened to us last weekend. Picked up a small, ripe pineapple from our local co-op, prepped the recipe in the morning, then grilled it that evening after a long, hot day planting hostas.
On a summer day, for a gathering (this would be a great ending to a lovely meal with friends), pull this caramelized dessert out of your arsenal. Like “oh, this easy thing, just whipped it up” even if you planned it way in advance.
And find a coconut yogurt like I did. I highly recommend it for this dish. I could only find salted pistachios (the original called for unsalted) and thought the salty with the caramel glaze was the way to go anyway. And I think this is pretty. Just as pretty as it is delicious. Can’t wait to make it again.
Do you have a favorite pineapple recipe?
Grilled (or Roasted) Pineapple with Honey, Pistachios and Yogurt adapted from Bon Appetit
1/2 cup dark brown sugar
1/2 cup orange juice
3 tbsp honey
1 medium ripe pineapple, peeled, cored, cut into 8 wedges lengthwise
1/4 cup yogurt (coconut yogurt if you can find it)
1/3 cup salted pistachios, coarsely chopped (or unsalted like the original calls for)
2 tbsp mint leaves, torn
The original recipe calls for roasting but we grilled the pineapple. Both methods are provided below. We let the pineapple marinate all day just to have it ready to go at the end of the day without fuss but 10 minutes to marinate is good too as the original states.
To roast: stir the first 3 ingredients in a large bowl until the sugar dissolves. Add the pineapple, toss to coat and allow to marinate for 10 minutes or all day if you are busy and want it prepped ahead of time. Preheat the oven to 450F when ready to cook. Line a rimmed baking sheet with parchment paper. Place the pineapple on the sheet, flat side down and reserve the marinade. Roast the pineapple for 15 minutes, turn and brush with the marinade, and roast until tender and caramelized, 10 to 15 minutes more. Drizzle the remaining marinade over and allow to cool slightly. Divide among plates, add yogurt, pistachios and mint. Serve immediately.
To grill: stir the first 3 ingredients in a large bowl until the sugar dissolves. Add the pineapple, toss to coat and allow to marinate for 10 minutes or all day if you are busy and want it prepped ahead of time. When ready to cook, start your grill for high heat (we do charcoal). Add the pineapple to the grill when nice and hot, allow each side to caramelize, turning on each side. Baste with the marinade throughout and reserve some for the end. Divide among plates, drizzle with the remaining marinade, top with yogurt, pistachios and mint. Enjoy.