Pineapples seem to be pretty consistently $4.50 each here. Except when the green grocer has ones that have gotten a bit overripe. Then they get put in a separate bin and marked down to $2. It means you probably need to make sure to eat it within the next day or two, but they're very good as long as you can be quick about it.

I did not manage to eat my pineapple within a day or two. It was still fine, but I had to trim it a little more aggressively than I might otherwise have done. And it seemed like this might be a good time to enjoy a cooked pineapple recipe, rather than just devouring it raw like I often would other times.

I have a bunch of cooked pineapple recipes, but many of them either took ingredients that I didn't have readily to hand or time that I didn't want to put in on a day when I was already tired. That left me settling on this grilled pineapple recipe. Which I then cooked under the broiler in the oven because I didn't want to fire up the barbecue for a few pieces of pineapple. Reiver then kindly hit it with the kitchen torch to give it a bit of colour and char to finish it off. A good compromise on a lazy day.

Grilled Pineapple with Rum & Molasses

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 1 Tbsp. molasses¹
• 1 Tbsp. honey
• 1 Tbsp. rum
• 1 pineapple
• 1-2 Tbsp. sugar

Directions

1. Combine the molasses, honey, and rum and bring to a boil.
2. Reduce heat and simmer until thickened slightly (~4 minutes).
3. Trim the top and bottom off of the pineapple and cut it into 6-8 wedges. Trim off the skin and core.
4. Cut each wedge/spear crosswise into bite-sized pieces and thread one row each onto wooden skewers.
5. Prepare barbecue/grill for direct heat cooking.
6. Brush pineapple pieces with a bit of oil and sprinkle with the sugar.
7. Cook over direct heat until grill marks appear (~4 minutes per side).
8. Transfer to plate and drizzle with molasses sauce.

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¹ The original recipe called for 2 Tbsp. each of molasses, honey, and rum and 3 Tbsp. of sugar. Since I had to trim away so much of my pineapple, I only used 1 Tbsp. of each of the sauce ingredients and 1 Tbsp. of sugar. Having tried it, I think you might want more sugar if you're working with more pineapple, but I honestly feel like we had plenty of sauce, so I decided to write it up with the half quantity that I used. Feel free to double it if you'd like your pineapple extra saucy though! ^Back