- 1/2 cup pineapple juice
- 1/2 cup rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon cornstarch or arrowroot flour
- Optional garnish: sliced scallions, coarsely chopped mint leaves, toasted sesame seeds, and crushed red pepper flakes
- 1 fresh pineapple, sliced into 3/4-inch thick circles
Once dinner is done, you'll definitely want to keep the barbecue fired up for this delightful dessert. I take sweet, juicy pineapple and grill it, which transforms the golden fruit into a caramelized, tropical treat. Then I drizzle on a sauce made from pineapple juice, rice vinegar and soy sauce. Trust me, you'll be pining for seconds.
Technique tip: The recipe makes 1/3 cup sauce, which is enough for one pineapple. If you're serving a larger crowd and cutting up more than one pineapple, double it. This sauce is also awesome with chicken or fish!
For the glaze:
Add pineapple juice, rice vinegar and soy sauce to a saucepan and bring to a boil. Lower heat to medium-low and simmer for 8 to 10 minutes to reduce the liquid.
In a small cup, combine the cornstarch (or arrowroot flour) with 1 teaspoon of cold water, and stir until the cornstarch is completely dissolved. Add to the simmering sauce, raise the heat to medium and bring to a gentle boil. Stir for about 1 to 2 minutes and allow the sauce to slightly thicken. Set aside to cool.
For the pineapple:
Cut off the top and outer skin from pineapple before slicing it into 6 to 8 even circles.
Lay circles flat on a tray and mist with oil spray.
Place pineapple on a hot grill (or an indoor grill pan) and cook until fruit is deeply golden and caramelized, about 10 to 15 minutes. Flip with a spatula or tongs and cook the other side until it's equally caramelized.
Transfer the pineapple to a platter. Right before serving, drizzle with glaze. Garnish with sliced scallion, chopped mint, toasted sesame seeds and crushed red pepper flakes, if desired.