Pineapple is a staple here on Maui as it is one of the most versatile of fruits. Paired with meat, it is the perfect condiment; it cuts the heat when added to spicy dishes; and when grilled and topped with ice cream, it makes a refreshing dessert.
With 91% of the recommended daily value (DV) of Manganese and 94% DV of Vitamin C in 1 cup serving, pineapple is also highly nutritious. And due to high levels of bromelain (an enzyme which breaks down protein) Hawaiians use its juice as a marinade or tenderizer for meats and to aide in digestion.
But arguably the best benefit of eating pineapple is its succulent sweet taste. Below is a recipe for a perfectly grilled pineapple dessert that was adapted from the kitchen of Lauren Hargrave.
Preparation Time: 15 minutes
Grill Time: about 10 minutes
Serves: 4 people
- 1 whole pineapple, skinned and sliced into inch-thick rounds
- 3 Tablespoons of butter
- 2 Tablespoons Light Brown Sugar
- 2 teaspoons freshly grated ginger
- Half gallon of vanilla ice cream (preferably vanilla bean ice cream)
- Four small sugar cookies as garnish
Light the grill and when the coals are ready melt the butter in the microwave or over the stove and pour into a medium-sized bowl. Wisk in the brown sugar and grated ginger, and then pour the mixture into a large but shallow dish. Lay the pineapple rings on top and used a marinade brush to coat both sides of the fruit. Once fruit has been properly saturated by the butter and sugar, use tongs to lay the pineapple on the grill and cook till the color of the fruit deepens (about five minutes on each side). Remove and place the fruit in a medium-sized bowl, covering with aluminum foil for five minutes to cool and set while you scoop ice cream into the bowls. Lay at least two rings of warm, grilled pineapple on top of the ice cream and garnish with a sugar cookie.
Tomorrow we will bring you another fruit-based delicacy from Lauren’s kitchen: roasted red pepper and mango salsa.
Till next time,
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