What’s in Season: Pineapple

As the weather gets warmer, so does our taste for tropical foods. Here’s a light and simple dessert can be made in a grill pan or over the barbecue. All you have to do is grill slices of pineapple with this South Asian-inspired sugar syrup. You can have it with extra syrup on the side or serve it with yogurt, oatmeal, or ice cream.

Grilled Pineapple with Ginger-Lemongrass Syrup

1 cup sugar
1 cup water
1 stalk lemongrass
2-inch knob ginger root
1 vanilla bean
Vegetable oil
1 medium pineapple, peeled and cut into ½-inch slices

Yield: 6 to 8 servings

1. In a medium heavy-bottomed saucepan, add the sugar and water. With a rolling pin, smash the lemongrass stalk to release the essential oils, then with a sharp knife, cut the stalk into ½-inch pieces. Cut the ginger into ¼-inch slices. Slice through the vanilla bean lengthwise and scrape out the seeds. Add the lemongrass, ginger, vanilla bean, and seeds to the pan. Bring the mixture to a boil. After boiling for 3 to 5 minutes, turn off the heat and let the mixture steep for 1 hour.

2. Strain the syrup through a fine-mesh sieve. Set aside.

3. Heat a grill pan over medium-high heat. Brush the oil over the pineapple slices, then grill in the pan. When grill marks form on one side of the pineapple, flip. Cook until the pineapple is warmed through and grill marks are on both sides. Brush the syrup over the slices during the last minute of cooking. (Be sure your kitchen is well ventilated, as this can be quite smoky.) Repeat with the remaining slices.

4. Serve the slices with the extra syrup.


Photo Credit: Amawasri Pakdara/Shutterstock.com

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