Grilled pineapple – Mayo Clinic

Ingredients

For the marinade

1. 2 tablespoons darkish honey
2. 1 tablespoon olive oil
3. 1 tablespoon refreshing lime juice
4. 1 teaspoon ground cinnamon
5. 1/4 teaspoon ground cloves
6. 1 firm, ripe pineapple
7. 8 wood skewers, soaked in h2o for 30 minutes, or metallic skewers
8. 1 tablespoon darkish rum (optional)
9. 1 tablespoon grated lime zest

Instructions

Put together a very hot fire in a charcoal grill or warmth a fuel grill or broiler. Absent from the warmth resource, frivolously coat the grill rack or broiler pan with cooking spray. Placement the cooking rack 4 to 6 inches from the heat supply.

To make the marinade, in a modest bowl, incorporate the honey, olive oil, lime juice, cinnamon and cloves and whisk to blend. Established aside.

Slash off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, applying a significant, sharp knife, pare off the pores and skin, reducing downward just underneath the surface in extensive, vertical strips and leaving the compact brown “eyes” on the fruit.

Lay the pineapple on its side. Aligning the knife blade with the diagonal rows of eyes, slash a shallow furrow, subsequent a spiral pattern all around the pineapple, to take away all the eyes.

Stand the peeled pineapple upright and lower it in 50 percent lengthwise. Position every single pineapple half cut-side down and slice it lengthwise into four lengthy wedges. Slice away the core. Slice every wedge crosswise into a few items. Thread the three pineapple items on to every skewer.

Evenly brush the pineapple with the marinade. Grill or broil, turning as soon as and basting the moment or twice with the remaining marinade, right until tender and golden, about 5 minutes on each and every facet.

Clear away the pineapple from the skewers and spot on a platter or person serving plates. Brush with the rum, if applying, and sprinkle with the lime zest. Serve sizzling or heat.

This recipe is a single of 150 recipes collected in “The New Mayo Clinic Cookbook,” published by Mayo Clinic Wellness Info and Oxmoor Home, and winner of a James Beard award.