Pineapple Wedges with Citrus-Butter Glaze
The trickiest part of this recipe is cutting the pineapple, and that’s a cinch, so keep the grill lit and delight your guests with this tropical finale.
For the glaze:
3 tablespoons unsalted butter
2 tablespoons fresh lime juice
1 tablespoon light brown sugar
1/8 teaspoon vanilla extract
Pinch kosher salt
Pinch freshly ground black pepper
1 ripe pineapple
To prepare the glaze: In a small saucepan, combine the glaze ingredients and place the pan over medium heat until the butter and sugar have melted, stirring occasionally.
Lie the pineapple on its side. Using a large, sharp knife, trim about 1 inch from the bottom of the pineapple. Cut the rest of the pineapple, including the crown of leaves, in half lengthways. Then cut each half in half, being careful to keep some of the crown attached to each wedge. Using a brush, spread some of the glaze over the flesh.
Grill the pineapple wedges over Direct Medium heat on all three sides until they are warm, about 9 minutes, turning every 3 minutes. Remove from the grill. Starting at the bottom end of each pineapple wedge and holding the blade of the knife parallel to the work surface, make a cut between the flesh of the pineapple and the outer shell, and continue the cut along the full length of the shell. With the flesh still resting in the shell, cut the flesh in bite-sized pieces. Brush the remaining glaze over the pineapple and allow it to drip down between the pieces. Serve immediately.
Makes 4 servings.
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