• David Bouska

Smoky Grilled Pineapple Halves

Updated: 5 days ago

Sweet and smoky, this simple grilled pineapple with Maple Dry Rub is a perfect blend of contrasting flavors. Smoky grilled pineapple can act as a simple snack or side to your backyard barbecue but is also the perfect addition to some sweet and savory dishes. It only requires two ingredients and is as easy as it could be! All you have to do is sprinkle some of Butcher BBQ’s Maple Dry Rub seasoning onto the sliced fruit and throw it on the grill! Just be sure to let it rest for a good few minutes before cutting into it to enjoy. And since the core remains in the center of the pineapple, feel free to cut out that tough part before or after grilling.


The smoky, spicy flavors come from a blend of paprika and other seasonings and spices in the Maple Rub. These rich flavors soak into the sweet and sour pineapple and flavor the pineapple throughout. It’s a great way to enjoy the fruit without the acidic bite of raw pineapple! Leftovers from this smoky grilled pineapple would go great in other recipes like pineapple fried rice or Thai-style curries. You can even dice some up and throw it on top of some cod tacos for an extra element of sweet, heat, and complex flavors in a complete meal.

Ingredients

1 large ripe pineapple, cut in half lengthwise

1 tbsp Maple Dry Rub

Directions

Sprinkle Maple Rub evenly over the exposed pineapple halves, about ½ tablespoon each. Let rest

for 30 minutes to allow the flavors to meld.

Preheat the grill to medium high heat. When the grill is hot, place the pineapple halves on the grill, skin side up.

Let cook approximately 7-10 minutes, until a nice char has developed on the fruit and the pineapple’s juices start to bubble and caramelize.

Flip the pineapple halves over and cook for another 5 minutes, skin side down.

Remove from heat and let rest 10 minutes before cutting and serving.


Click below to print


Grilled Pineapple Recipe
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