Cinnamon Grilled Pineapple with Bourbon Glaze

Cinnamon Grilled Pineapple with Bourbon Glaze

1/2 fresh pineapple, cut into 2-inch chunks

8 cinnamon sticks

8 mint leaves, plus sprigs for garnish

Bourbon Glaze

1/2 stick (4 Tbsp) unsalted butter

1/4 cup dark brown sugar

1/4 cup bourbon

1/2 tsp ground cinnamon

1/4 tsp ground cloves

Pinch of salt

1 pint vanilla ice cream, for serving

4 martini glasses or bowls

Using a pointed chopstick or metal skewer, make a starter hole in the center of each piece of the pineapple. Skewer 2 pineapple chunks on each cinnamon stick, with a mint leaf between them.

Prepare the glaze: Combine the butter, sugar, bourbon, ground cinnamon, cloves and salt in a saucepan and boil until thick and syrupy, 5 minutes.

Set up your grill for direct grilling and preheat to high. Clean and oil the grill grate. Grill the pineapple until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon glaze. Serve, at once, spooning any excess glaze over the pineapple.

Scoop the ice cream into the martini glasses or bowls. Place 2 pineapple kebabs in each, garnish with mint sprigs and serve.

Makes 4 servings.

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