Wednesday, June 22, 2011

Grilled Pineapple Wedges

Our angel has only eaten pineapple a few times.  We haven't avoided it; it just isn't a common part of our diet.  The first time our angel ate pineapple, it was a grand slam.  The second time, our angel didn't eat much and was 'itchy".  This has left us wondering, "Is she allergic?"  So, with summer here, we are going throw a wedge on the grill and see what happens. 

Grilled Pineapple Wedges
1 pineapple
1/4 C brown sugar (optional)
  1. Start your grill and allow to thoroughly heat up.
  2. Cut the top and bottom off of the pineapple.
  3. Stand the pineapple upright and slice off the peeling.
  4. Cut the pineapple lengthwise into four, long wedges.
  5. Place the pinapple on a hot grill.
  6. Cook for 3 minutes or until it easily lifts off the grill. 
  7. You want nice clear grill marks on the surface before you turn it.
  8. Turn and cook on the next side for about 3 minutes.
  9. Cook on the final side about 3 minutes, as well.
  10. Remove from the grill.   Each of the sides should now have grill marks.
  11. Serve warm as one long wedge or slice into multiple wedges about 3 inches thick.

Kitchen Tip:  Have you tried basting them with our Citrus-Basil Dressing while cooking?  Omit the brown sugar and brush on a little of our favorite dressing.  For easier basting, simmer the dressing until it has thickened.  Yowza!  It is good!

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