Photo credit: Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill
by eliZAbeTh kArmel
INGrEDIENtS Serves 4 - 8 Grilling Method: Direct/Medium Low Heat 1 golden pineapple, peeled, pared, and cored 1 recipe butter-rum glaze (below) 1/8 cup dried unsweetened coconut, toasted 1 sprig fresh mint for garnish
using a pineapple slicer or a knife, cut the pineapple into very thin rings and set aside. Pour the butter-rum glaze into a shallow plate. Dip the pineapple slices into the glaze. reserve the remaining glaze for serving.
Place the pineapple rings on a very clean cooking grate and grill for 2 to 3 minutes per side, or until marked and warmed through. be careful not to leave them on much longer, as the pineapple burns easily.
Place the grilled pineapple on a plate in an overlapping circle. brush lightly with remaining butter-rum glaze and sprinkle with the toasted coconut. serve immediately or at room temperature, garnished with the mint.
For the Butter-rum Glaze: makes 1/2 cup 2 tablespoons unsalted butter 1/2 cup golden spiced rum, preferably captain morgan
in a small saucepan, mix the butter and rum. set over low heat to melt the butter. be sure to use low heat or the rum might ignite. stir until well blended.
you can use warm, or let cool and transfer to a clean glass jar. The glaze will keep, tightly covered, in the refrigerator for up to 1 week. reheat before using.
Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of Hill Country Barbecue Market, the award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.GirlsattheGrill.com.
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