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Salted Pineapple
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Mar 31, 2025
Here is a dessert of startling originality: pineapple slices are soaked in a sweet muscat wine (preferably Australian), which is then reduced until syrupy. The pineapple is crusted in sugar, then grilled over high heat until the fruit caramelizes. Serve with a scoop of premium ice cream and top with the muscat wine glaze. Finish with coarse salt.
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0:00
Grilled pineapple turns up all across planet barbecue, but the most singular version may well be found in Australia
0:06
It's marinated in wine and seasoned with sea salt. Yep, sea salt
0:11
Sounds strange, but I can't think of a better close to an Australian-style barbecue
0:16
First, the pineapple. Separate the leaves from the fruit by twisting in opposite directions
0:24
Next, cut the top slice off the pineapple, then the bottom slice
0:37
Now, cut the rind off the pineapple by running your knife along the sides
0:48
And you can save these ts for smoking. and keep t to cut the eyes off the pineapple
1:01
Now lay the pineapple on its side and cut it crosswise into half-inch thick slices
1:11
The slices should be about as thick as your finger. Now using a cookie cutter or a round pastry tip
1:22
Cut the fibrous core out of the center of each pineapple. Next, the marinade
1:36
Mix honey and dry white wine
1:52
And whisk until well blended. That earthy honey flavor is going to pair beautifully
2:00
with the brassy taste of the pineapple. Now, pour the marinade over the pineapple
2:11
And marinate for at least six hours or as long as overnight
2:16
Meanwhile, let me show you how to set up the grill. Preheat the grill screaming hot a one Mississippi, two Mississippi fire
2:25
Then, as always, clean the grill with a stiff wire brush. and oil it with an oiling cloth or folded paper towel
2:38
dipped in oil, and drawn across the bars of the grate. So here's some pineapple that has marinated for six hours
2:52
Drain the marinade off the pineapple through a strainer into a saucepan
3:02
Then place the marinade on the side burner and boil it until it's thick and syrupy and reduced
3:10
about five to ten minutes. And to augment the pineapple flavor, you can place a few of the pineapple rind slices in your grill smoker box If you working with charcoal simply toss the rind on the coals
3:31
Now dip each pineapple slice in granulated sugar, cutting both sides. The aroma is incredible
3:52
The burning sugar smells like caramel candy. Once each pineapple slice is caramelized on the bottom
4:00
turn it over to grill the other side. Cooking time is quick
4:09
A couple minutes per side will do it. So once the pineapple slices are caramelized
4:20
transfer them to a platter. And trust me, folks, these smell as great as they look
4:34
And to clean up your grill, simply close the lid and burn the sugar
4:38
off the bars of the grill grate. Now let's finish up that sauce
4:44
So once your marinade is reduced, if you want it a little thicker
4:48
just dissolve some cornstarch in a little cold water. And stir it until the cornstarch is dissolved
4:59
Then whisk the cornstarch mixture into the reduced marinade Return it to the side burner and boil for a minute or two
5:12
and the sauce will thicken. Once the sauce has thickened, spoon it over the pineapple
5:36
You can decorate with pineapple leaves
5:48
And here's the kicker, crystals of coarse sea salt. So what's the salt do
5:55
Well, it's a trick used by candy makers and bakers. A little salt brings out the sweetness and fruit flavor of the pineapple
6:02
Sweet pineapple seasoned with salt and blasted with fire. It's a dessert from down under
6:10
Let's see how we did. And to gild the lily, or the pineapple as it were
6:20
a spoonful of ice cream. Mmm! It's amazing how those crunchy salt crystals bring out the smoky sweetness of the pineapple
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