Street Food Spicy Grilled Pineapple with Coconut Rum Glaze

Allergens

None

Ingredients

• 2 large ripe pineapples
• 1/4 cup coconut rum
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Wooden skewers

Instructions

1. Prepare the pineapple by removing the top and bottom, and then slice it into thick rounds, keeping the core intact for easy removal later. Cut each round into 8 triangle slices. Remove the cores from each piece.
2. In a medium saucepan, combine the coconut rum, brown sugar, honey, chili powder, cinnamon, nutmeg, and vanilla extract. Bring to a boil over medium heat, stirring occasionally until the sugar has dissolved completely. Remove from heat and whisk in the butter.
3. Once the glaze is smooth, allow it to cool for about 5 minutes. Brush a generous layer of the warm glaze on both sides of each pineapple slice, ensuring they are well coated. Reserve any remaining glaze for later use.
4. Preheat your grill or grill pan to medium high heat. Thread 3 4 pineapple slices onto each wooden skewer, leaving a small gap between each piece. Grill the skewered pineapples for about 2 minutes per side, or until they show beautiful grill marks and the edges start to caramelize.
5. Remove the skewers from the heat, and let them cool slightly before serving. Brush any remaining glaze on top of the grilled pineapple. Serve immediately with napkins for easy picking and enjoyment.

Chef’s Insight

The key to this dish is balancing the spiciness of the glaze with the sweetness of the pineapple, ensuring each bite is an explosion of flavor.

Notes

For a smokier flavor, consider soaking wooden skewers in water for 30 minutes before using them on the grill.