Slowly but surely, the seasons are changing. The sun is a little later to rise, and a little sooner to set.
Whether we like it or not, fall is on the way.
Before it makes its presence known with plunging temperatures that call for comfort food, chunky sweaters and curling up on the couch, take advantage of the grill!
The grill is fabulously versatile and forgiving. Bonus: you can enjoy the warm weather while you grill! Who wants to be stuck in the kitchen on a sunny day? Multitasking for the win.
Grilling is a great way to amp up fresh flavours, and that includes dessert! As delicious as summer fruit is all on its own, taking it to the grill concentrates its sweet flavour and, with the addition of some complementary toppings, takes it to a whole new level. Perfect for a special weeknight treat, or to impress a crowd at your final summer barbecue, this recipe for Pineapple Wedges with Rum Butter and Toasted Coconut is truly out of this world. Simple and delicious with only a few ingredients, this recipe is a must-try before the summer of 2015 comes to a close!
Enjoy!
Pineapple Wedges with Rum Butter and Toasted Coconut
Serves: 4
Prep Time: 10 minutes
Marinating Time: about 1 hour
Grilling Time: 8–10 minutes
Ingredients:
6 tablespoons (¾ stick) unsalted butter, softened
2 tablespoons dark or spiced rum
1 tablespoon plus 2 teaspoons packed dark brown sugar, divided
3 tablespoons sweetened coconut flakes
1 pineapple, peeled, cut lengthwise into 8 spears, core removed
? teaspoon kosher salt
? teaspoon freshly ground black pepper
Directions:
1. Combine the butter, rum, and 1 tablespoon of the brown sugar. Beat with a wooden spoon or mix with an electric hand mixer on medium speed until smooth and fluffy and the rum is completely incorporated.
2. In a skillet over low heat, toast the coconut, about 3 minutes. Watch it closely, as it can burn quickly. Pour the coconut into a small bowl and set aside.
3. Put the pineapple spears in a nonreactive baking dish just large enough to hold them. Combine the remaining 2 teaspoons brown sugar, the salt, and the pepper and season the pineapple evenly with the sugar and spices. Allow the pineapple to stand at room temperature for 1 hour, brushing the liquid released from the pineapple over the spears once or twice.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Grill the spears over direct medium heat, with the lid closed, until nicely marked, 8 to 10 minutes, turning once or twice. Remove from the grill and immediately spoon the rum butter over the spears to melt. Top with the coconut and serve immediately.
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©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.
