Grilled Tropical Fruit
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While you're grilling, why not grill dessert too? This grilled tropical fruit recipe is a real winner.
ripe but firm
- The best thing about a pineapple has to be the way it looks. Oh, it tastes good, too, but it really looks amazing. Prehistoric, even. Here’s how you tackle it: Using a sharp knife, cut the leafy portion of the pineapple off about ½ in. (1 cm) into the fruit part. Throw it out or grow it into a houseplant.
- Now, slice the pineapple lengthwise down the middle from the top (where the leaves were) to the base. Cut each half again lengthwise in half. And finally, slice each quarter in half again. You should now have 8 wedges. Carefully slice away the core portion of each wedge – this is a tough, fibrous part that would have run down through the middle of the fruit from top to bottom. Now, slide your sharp knife as close to the skin as possible to cut the fruit away from the peel.
- That’s it – a pineapple wedge. Peel the bananas. Ho hum.
- Mix together the butter and the brown sugar in a small bowl. Grill the pineapple wedges and the whole bananas over medium heat, basting liberally with the butter and sugar mixture, turning as soon as the fruit begins to brown. This should take no more than 6 to 8 minutes, total. The fruit should be glazed and heated through, but not burnt or mushy.
- Remove from grill, cut pineapple and bananas into chunks and serve in bowls with vanilla ice cream.