Prep 5 mins
Cook 15 mins
Grilling does wonderful things to fresh pineapple, so if you have never tried it, you must! I love the flavor contrasts in this recipe, which was adapted from License to Grill. The original recipe called for 'a small handful of black peppercorns (about 20)', which I find inconsistent. I have always just 'eyeballed' it and the measure given is just a guess, so please adjust according to your own tolerance for black pepper. Don't be afraid of using it with the pineapple, though, because it does compliment it nicely. This dish holds up well, so it's easy to serve to a crowd.
- 1 -2 teaspoon black peppercorns, finely crushed
- 1⁄4 cup light corn syrup
- 1⁄4 cup fresh lime juice (about 2 limes)
- 1 teaspoon dried mint
- 2 pineapple, peeled and cut into 1-inch-thick slices
- 1⁄4 cup roughly chopped of fresh mint
- In a small saucepan, combine pepper, corn syrup, lime juice, and dried mint; cook over medium heat, stirring occasionally, about 5 minutes or until just warm.
- Remove from heat and let cool to room temperature.
- Meanwhile, place the pineapple slices on the grill over a medium fire and cook until lightly charred, about 4 minutes per side; brush with the lime-pepper sauce during the last 30 seconds of cooking, then remove from grill.
- Stir the fresh mint into the remaining sauce and serve 2 slices of pineapple per person, topped with several tablespoons of the sauce.
Unusual combination which one would think would be overly sweet yet it is boldy different, not too sweet, and yes, very good.