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|July 3-9, 2008
• Soil and the city
Urban farms sprouting up to feed poor
by Mary Lynne Vellinga
• Good times, guilty pleasures
Finding nostalgia in a delicious, grease-soaked slab of beef
by Clay Fong
by Carole Kotkin
If you’re firing up the grill for dinner, keep it going for dessert. Pineapple was made for grilling. Direct heat caramelizes its natural sugars with scrumptious results.
Available year-round, fresh pineapple is great in salsas, chutneys, chicken kebabs, smoothies and desserts. And don’t forget those piña coladas.
Here are tips:
Pineapples are harvested ripe, and, unlike some fruits, will not ripen further. Choose a specimen that is plump and firm with fresh green leaves in the crown. It should have a sweet aroma and no mold or soft spots. Color is not a sign of maturity — some varieties remain green when fully ripe. And forget about pulling leaves from the crown; ease of extraction is no indicator of ripeness or quality.
There are gadgets available that core and peel a pineapple all at once. They’re far from necessary, however. You’ll find my favorite method in today’s recipe. One peeled, cored medium pineapple yields about 3 cups of cubes.
Grilled pineapple with honey-lime sauce
1 ripe pineapple
1/4 cup honey
1 teaspoon grated lime zest
1/4 cup fresh lime juice
1/4 cup light-brown sugar
Vanilla ice cream for serving
Mint leaves for garnish
Using a large, serrated knife, cut off the top and bottom of the pineapple, going just deep enough to expose the flesh. Stand pineapple on one end on a cutting board. Cut away skin, from top to bottom, rotating pineapple on board until it’s all peeled. Using a sharp paring knife, remove the “eyes” with V-shaped cuts.
Cut pineapple crosswise into 1/2- to 3/4-inch slices. Use a small biscuit cutter (or a paring knife) to core each slice. Transfer to a shallow baking dish.
In small bowl, combine honey, lime zest, and lime juice. Using a pastry brush, coat both sides of pineapple with mixture. Cover with plastic wrap, and let stand at room temperature for at least 1 and up to 8 hours.
Heat grill to medium. Remove pineapple from baking dish. Sprinkle brown sugar evenly over slices. Grill 3 minutes on each side, until golden brown. Place pineapple on a platter or individual plates and pour on any juices from the baking dish. Serve hot or at room temperature with ice cream, garnishing with mint leaves. Makes 4 servings.
Per serving (without ice cream): 236 calories (13 percent from fat), 4 g fat (2 g saturated, 1 g monounsaturated), 13 mg cholesterol, 2 g protein, 54 g carbohydrates, 2 g fiber, 31 mg sodium.
Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.
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