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Cinnamon Grilled Pineapple with Bourbon Glaze

video Steve Raichlen: Ingredients that Benefit from Direct Grilling

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  • Servings: 4

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  • 1/2 fresh pineapple, cut into 2-inch chunks
  • 8 cinnamon sticks
  • 8 mint leaves, plus sprigs for garnish
  • 1/2 stick (4 tablespoons) unsalted buttter
  • 1/4 cup dark brown sugar
  • 1/4 cup bourbon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 pint vanilla ice cream for serving
  • 4 bowls or martini glasses


  1. Using a pointed chopstick or metal skewer, make a starter hole in the center of each piece of the pineapple. Skewer 2 pineapple chunks on each cinnamon stick, with a mint leaf between them.
  2. Prepare the glaze. Combine the butter, sugar, bourbon, ground cinnamon, cloves and salt in a saucepan and boil until thick and syrupy, 5 minutes.
  3. Set up your grill for direct grilling and preheat to high. Clean and oil the grill grate.
  4. Grill the pineapple until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon glaze. Serve at once, spooning any excess glaze over the pineapple.
  5. Scoop the ice cream into the bowls or martini glasses. Place 2 pineapple kebabs in each, garnish with mint sprigs and serve.
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