Friday, July 1, 2011

Grilled Pineapple (and zucchini)

The husband recently found The Art of Manliness - an incredible website for all you manly men and lovers of manly men out there.  It is full of all kinds of super important stuff - like how to tie a tie, how to shave like your grandpa, and even how to start a fire 9 different ways without matches.  Also of note:  "stop hanging out with women and start dating them." 

Anyway, (and now I can't find the actual recipe) we came across somewhere on the site (or maybe as a blurb in Men's Health magazine) a recipe for grilled pineapple.  Now, we love grilling pineapple, but typically do no more than peel it, core it, and slice it into wedges and throw it on the grill.  This one is more of a glaze, that raises the pineapple to true dessert status, and brings feelings of pineapple upside down cake.

Last night we had some friends over for dinner and decided to give the pineapple a shot.  Again, we couldn't actually find the recipe, so we came up with one of our own, and it is the BOMB.

Glazed Grilled Pineapple of Deliciousness

3 Tbsp of brown sugar
pinch of cinnamon
pinch of cayenne (don't be afraid - we actually think we should have added more)
pinch of black pepper
pinch of coarse kosher salt
Whole fresh pineapple, cut into 1/2 inch slices (we peel and core ours first, but this is optional)

Now, we didn't use butter, and everyone agreed we should have added some.  So, melt a teaspoon of butter, add the sugar and spices, and then add beer to make a paste.  If it is too runny, add more sugar and spices.  Since sugar melts, you do want it thick.  Grill the pineapple on high a couple minutes per side, until brown, brushing the glaze on while it cooks.  Then eat it, and die a sweet sweet death of pineapple heaven overload.

Another favorite of ours is grilled zucchini.  I simply wash and trim some zucchinis, then slice them in half lengthwise, and toss them in a ziploc bag with a little soy sauce.  I used to make it more like a teriyaki with sugar, ginger, garlic, and green onion too, but lately just plain old soy sauce has been divine.  Grill it until tender, but not overdone.  Also good thrown on salads cold the next day!

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