Fresh pineapple adds an elegant touch to a barbecue when grilled, topped with butter and maple syrup and sprinkled with nuts. Polly Heer of Cabot, Arkansas suggests cutting each pineapple quarter into bite-size pieces before serving.
- 1/4 cup maple syrup
- 3 tablespoons butter, melted
- 1 fresh pineapple
- 2 tablespoons chopped macadamia nuts or hazelnuts, toasted
- Combine syrup and butter; set aside. Quarter the pineapple lengthwise, leaving top attached.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat for 5 minutes. Turn; brush with maple butter. Grill 5-7 minutes longer or until heated through; brush with maple butter and sprinkle with nuts. Serve with remaining maple butter. Yield: 4 servings.
Originally published as Grilled Pineapple in Quick Cooking May/June 2000, p46
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Reviewed Nov. 11, 2010
"I REALLY REALLY wanted to like this...but it was just OK."