Grilled Vanilla-Ginger Pineapple

By Martha Rose Shulman

Grilled Vanilla-Ginger Pineapple
Andrew Scrivani for The New York Times
Total Time
25 minutes
Rating
4(187)
Comments
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Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time.

I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.

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Ingredients

Yield:Serves 4
  • 1large ripe pineapple
  • 1teaspoon vanilla extract
  • ¼cup ginger palm sugar syrup or honey
  • Pinch of cayenne
  • 1tablespoon grape seed oil or canola oil
  • Fresh mint for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

242 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 2 grams protein; 20 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut ends off pineapple. Quarter lengthwise, peel and core.

  2. Step 2

    Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.

  3. Step 3

    Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

  4. Step 4

Tip
  • Advance preparation: You can grill the pineapple before you grill your dinner and eat at room temperature. It will hold for a few hours. But it is nice warm (you can place it in a pan, cover with foil and warm in a low oven for 15 minutes before serving).

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Ratings

4 out of 5
187 user ratings
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Comments

AnnP

It would be helpful to know where to get ginger palm sugar, or how to make it.
- I used honey w juice and some pulp from 1 tbsp fresh ginger + seeds from 1/2 a vanilla pod
- Made the night before, served room temp at a 10am meeting - raves
- Next time I'll try using chestnut honey from Tuscany, maybe leaving the cayene out. I'll make a double batch and try it on shrimp, too. I actually think it could make old socks taste fabulous. Easy, different but not weird, well worth the modest effort.

Harry Steel

Today I'm going to prepare the pineapple as above, but with brown sugar and cinnamon, mixed with chopped bananas, then bake them. I'll serve with 0% fat Yogurt. This will follow a Mexican dinner. Bon appetit!!

Suzanne

I made ginger syrup with 1/2 C Demerara sugar, 1/2 C water and 5 one inch pieces of fresh ginger sliced. Bring to a boil and simmer 20 minutes. Great for this, or saved for mixed drinks as ginger simple syrup. I couldn't stop checking it with my tasting spoon. Yum.

smatters

Made exactly as recipe (used honey) and boy oh boy this was devoured so quickly. A delicious side!

JM

Delicious, easy, do ahead dessert. Not a fan of anything coconut flavored (palm sugar syrup), so I made David Liebowitz’ ginger syrup which was quite gingery on its own but sparked the pineapple nicely. Coconut fans could sprinkle toasted coconut over the pineapple when serving.

B

Used honey and vanilla extract; seemed to love it. Coated slices in coconut oil instead of

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