Grilled Pineapple with Caramel Sauce

 

 
I love pineapple.  I mean really really love pineapple.  Regardless of where we are-- Magic Kingdom or Menchie's--anything with pineapple is always my first choice. I especially love pineapple with sweet salty caramel sauce.  I first had this tasty combo years ago at a restaurant named Ohana, located at Disney's Polynesian Resort.  Back then Ohana served up a half pineapple with a side car of caramel, fondue style.  Best dessert ever!
 
Besides being so delicious, isn't pineapple just oddly cool looking?  I wonder who first dared to pick one up and crack it open...and eat it?!

 
Anyway, here is my take on grilled pineapple.  So simple to do and so good.   Just be sure you don't grill the pineapple more than 3 or 4 minutes on each side or it will turn to mush.
 
If you've never peeled and sliced a pineapple and have no idea how to begin, here is a great demo to get you started.


GRILLED PINEAPPLE
 
One whole Pineapple-peeled, cored and cut into spears
2tbl honey
1tbl orange juice
cracked pepper
 
1.  Preheat grill, and be sure to oil the grate.
2.  Peel and cut pineapple into spears. I find big chunky spears are easier to handle when grilling.
3.  Whisk together the honey, orange juice and pepper.  Trust me, the pepper brings out the sweetness in the pineapple.
4.  Brush the honey mixture on the pineapple spears.
5.  Place the pineapple directly on the grill for approximately three minutes on each side, turning only once.
 
CARAMEL SAUCE
Yield = 1 1/2 Cups
 
4 1/2oz sugar
2tbl water
3oz corn syrup
1C heavy cream
1tbl Malibu rum (optional)
 
1.   In saucepan combine sugar and water.  Adjust the amount of water if needed so the mixture resembles wet sand. The more water you add the longer it will have to cook so go easy.....unless you have that kind of time.
2.  Add corn syrup.
3.  Stir once and only once, then boil to 320F (or desired color).  I don't usually bother with a thermometer but opt instead to judge the doneness by the color.  Be sure to watch closely as this can go from a wonderful amber color to burned brown in seconds.
4.  Add cream, carefully. If you get a hard candy like clump in the middle of your caramel don't worry.  Just move the pan to low heat and stir until it dissolves. When smooth, add rum.
5.  Cool and store in refrigerator.

Enjoy!