Pineapple loses a lot of its acidity once it’s cooked, so you’re left with a sweet glazed side dish that everyone can enjoy. It also makes for a great addition to salads, burgers and wraps.
Recipe and photography by Veronica Sheppard
If you like an extra kick, play around with the ratio of maple syrup to hot sauce until you find the perfect balance. You can do all of the prep for this in advance so when guests arrive you can throw it on the grill with no hassle.
1 large pineapple, peeled and cut into 2-inch cubes
3/4 cup pure maple syrup
1/4 cup hot sauce
1 teaspoon dried chili flakes
- Preheat the barbecue until it reaches medium-high heat (if you have a thermometer attached, about 375 F).
- Toss the cubed pineapple in a bowl with the maple syrup, hot sauce and chili flakes, and allow to rest while the grill preheats; about 10-15 minutes.
- Once the grill is ready, transfer your coated pineapple to a grill basket and place on the barbecue.
- Cook, stirring often, for 10 minutes — you should be able to see light grill marks on all sides.
- Serve immediately as a side dish or on burgers and salads.