Chef Rocky Barnette slow-grills whole pineapples to concentrate the sugar and give them a really intense flavor.
Slideshow:More Pineapple Recipes
2 whole pineapples
Black sea salt, lime wedges and Korean chile powder, for serving
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.