Ingredients Fruits Tropical Fruit Pineapple Grilled Pineapples with Barbecue-Spiced Breadcrumbs and Country Ham Be the first to rate & review! Slow-grilling whole unpeeled pineapples concentrates their flavor and tenderizes the fruit, which pairs wonderfully with salty country ham and crispy panko seasoned with barbecue spices. Peel the fruit with a large serrated knife, and serve it hot, thinly sliced like ham. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 40 mins Total Time: 1 hrs 5 mins Yield: 8 Ingredients 2 medium-size (about 3-pound) fresh pineapples, peeled 2 1/2 tablespoons extra-virgin olive oil, divided 1 tablespoon seasoned salt (such as Lawry’s) 1/2 teaspoon smoked paprika 1/2 cup panko 3 ounces thinly sliced country ham or prosciutto, torn into large pieces Directions Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to one side of a charcoal grill. Place pineapples on their sides on grates over unlit side of grill. Grill, covered, until pineapples are tender all the way through when poked with a skewer and outsides are deeply charred, 20 to 30 minutes, turning every 5 minutes. Transfer to a carving board, and let pineapples cool slightly, about 15 minutes. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium. Add seasoned salt and paprika, and cook, stirring constantly, until fragrant, about 30 seconds. Add panko, and cook, stirring often, until well coated and toasted, 2 to 3 minutes. Transfer to a bowl, and let cool completely, about 10 minutes. Using a serrated knife, slice pineapples crosswise into 1/3-inch-thick rounds; arrange on a serving platter. Top with country ham and panko mixture; drizzle with remaining 1 1/2 teaspoons oil. Serve immediately. Suggested Pairing Tropical fruit–inflected California Chardonnay. Rate it Print