Would you love some sweet, fresh, hot-off-the-grill pineapple at your next cookout, but you’re not sure how to tackle a raw pineapple? Here’s how you get a pineapple stripped and ready to grill in six easy steps.
1. Cut the top and bottom off the pineapple.
2. Trim the tough outer skin away. Try to get most of it, but if you leave a few brown spots it’s no big deal and adds character.
3. Cut the pineapple in half lengthwise, then cut each half in half lengthwise. You’ll end up with four long pieces of pineapple.
4. At the very center of the pineapple is a tough core, which you don’t want to eat. Cut it away from your quartered pieces as shown.
5. Cut the quarters in half lengthwise, or thirds if your quarter is particularly huge. You’ll end up with 8-12 long pineapple pieces.
6. Put your pineapple pieces on skewers. You can either cut them into chunks first, which makes it a little easier, or insert the skewer through the length of the pineapple as shown.
Now all you have to do is roast your pineapple on a hot grill. I like mine over charcoal. I don’t brush them with oil or anything, just throw them down and turn them every ten minutes or so. It takes about half an hour to get some nice char marks on them.
Grilled pineapple makes an easy, healthy and fun addition to any cookout. You can serve them alongside everything else, but the grilling makes them so incredibly sweet I like to save them for dessert.
Per 12th of whole pineapple (39g): 20 calories; .1g fat (0g sat); 0mg cholesterol; 0mg sodium; 5.2g carbohydrates; .6g fiber; .2g protein