Smoky Pineapple


Chef Rocky Barnette slow-grills whole pineapples to concentrate the sugar and give them a really intense flavor.

  • Total Time:
  • Servings: 8

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Ingredients

  • 2 whole pineapples

  • Black sea salt, lime wedges and Korean chile powder, for serving


How to make this recipe

  1. Set up a grill for indirect cooking and heat to 300°. Grill the pineapples, turning occasionally, until lightly browned and slightly softened, 2 to 3 hours. Transfer to a carving board and let 
cool slightly, then quarter each 
pineapple lengthwise through the leaves. Sprinkle with black sea salt and serve with lime wedges dipped in chile powder.

Contributed By Photo Douglas Friedman Published July 2017





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