photo by JinithA SanjO
- Ready In:
- Cut off the top and the bottom of the pineapple.
- Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
- Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
- Using a melon baller, remove the fibrous core from the center of each slice.
- Shake the coconut milk can well, then pour into a wide, shallow bowl.
- Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
- Preheat grill to high. Brush and oil the grill grate.
- Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
- Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
- Transfer grilled fruit to a serving platter and garnish with mint leaves.
- Serve hot or cold, with or without a scoop of ice cream.
Questions & Replies
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I've not often used fresh pineapple - British cookery sites recommend a spiral gadget, cut the top off the pineapple, use the gadget to bring out a continuous spiral then cut into rings. Messy & I get juice all over me so I buy tins. However, I love the peeling method which I'd never thought of. Not sure why you specify unsweetened milk but add sugar, it doesn't matter anyway because I've never seen it sweetened (it's sold with Thai ingredients here). I didn't add any though, there's plenty of sugar in the pineapple & it caramelised nicely under the grill, it would have fried well too with the tiniest bit of oil in a cast-iron pan. (While BBQ's (grills) are not rare here, many people don't have them; what we do have is a grill (broiler) in a space above the oven & beneath the hob, that is what I used).