This could be the dessert your guests talk about all summer. The pineapple is left whole, but the marinade softens even a tough core. Leaving the leafy top on the fruit makes for a glorious presentation and provides a handle for turning the pineapple on the grill.
At our grill smackdown, Anderson served the pineapple with caramel sauce and vanilla bean ice cream.
- For the marinade
- 1/3 cup orange-flavored liqueur, such as Grand Marnier
- 1 cup light brown sugar
- 1/2 cup honey
- 1 teaspoon lightly crushed pink peppercorns
- Pinch kosher salt
- For the pineapple
- 1 large pineapple, peeled (leave leafy top attached)
For the marinade: Combine the ingredients in a medium nonreactive saucepan over medium-low heat. Cook for 15 minutes, until the mixture becomes a syrup. Remove from the heat and cool to room temperature.
For the pineapple: Wrap the leafy top of the pineapple tightly in plastic wrap (rubber bands may help hold the wrap in place); place the pineapple in a large resealable plastic food storage bag. Pour the syrup into the bag; extract as much air as possible and seal the bag. Refrigerate overnight.
When ready to cook, prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Discard the marinade and the plastic wrap from the top of the pineapple. Grill the whole pineapple for about 30 minutes, turning often, until the fruit is cooked through and the outside has caramelized. Slice and serve warm.
Adapted from Four Seasons chef Douglas Anderson.
Tested by Maryann Haggerty.
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