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Grilled Pineapple with Molasses and Rum

Pineapple takes to the grill like no other fruit. It remains somewhat firm; develops a rich, browned sweetness; and can be flavored in any number of ways. The Caribbean flavors here go well with Jamaican jerk pork or chicken.

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F) Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 3 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1/3 cup molasses

¼ cup dark rum

Juice of ½ lime

½ teaspoon ground allspice

3 tablespoons butter, cut into pieces

1 small pineapple

Oil for coating grill grate

* * *

TIMING

Prep: 10 minutes

Grill: 6 to 10 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

GETTING CREATIVE

• For Grilled Honey-Habanero Pineapple: Omit the molasses, rum, lime, allspice, and butter. Instead, mix together 1 cup honey (preferably orange blossom), 2 teaspoons grated orange zest, and 2 seeded and finely chopped habanero chiles. Proceed as directed.

* * *

DIRECTIONS

1. Heat the grill as directed.

2. Put the molasses, rum, lime juice, and allspice in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium-high and cook until reduced to about 1/3 cup.

3. Remove from the heat and whisk in the butter. Set aside.

4. Cut off the spiky top and ½ inch from the base of the pineapple. Stand it upright and cut downward around the fruit to remove the peel and eyes. Cut lengthwise into quarters and remove the core from each quarter by making a V-shaped cut around the core. Cut each quarter crosswise into wedges about 1 inch thick.

5. Brush the grill grate and coat it with oil. Put the pineapple on the grill and cook until nicely grill-marked, 3 to 5 minutes per side. Brush with some of the glaze during the last 2 minutes of grilling.

6. Remove to plates and brush with the remaining glaze. Serve warm.

* * *

TIPS

• To make pineapple rings instead of wedges, peel the pineapple crosswise into slices 1 inch thick. Lay the slices on the cutting board and use the large side of a melon baller to remove the tough core from each slice. Grill as directed. You could also buy a peeled, cored pineapple and cut it crosswise into slices.

• For crosshatch marks, use high heat and rotate the pineapple 45 degrees halfway through cooking on each side.

TIMING

Prep: 20 minutes

Grill: 5 minutes

GRILL TOOLS AND EQUIPMENT

• 8 large wooden or metal skewers

• Wide, long-handled spatula

Grilled Fruit Skewers with Ginger-Poppy Seed Lacquer

Fruit kebabs make a colorful presentation and a fun dessert. Here, we skewer pineapple pieces, banana pieces, orange sections, and large blueberries, then briefly grill the fruit kebabs just until grill-marked. A clear, thin glaze flavored with fresh ginger, allspice, and poppy seeds gets brushed onto the fruit before and after grilling. Serve these kebabs with ice cream or slices of grilled pound cake.

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F) Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 3 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS—2 SKEWERS PER SERVING)

1 cup brown sugar

¾ cup water

4 slices gingerroot, each about ¼ inch thick

½ teaspoon whole allspice berries

½ teaspoon poppy seeds

1 small pineapple

2 large, firm, ripe bananas

1 seedless orange, peeled and sectioned

About 1/3 cup large blueberries

Oil for coating grill grate

DIRECTIONS

1. If using wooden skewers, soak them in water for 20 minutes.

2. In a small saucepan, combine the brown sugar, water, ginger, and allspice. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until slightly thickened and syrupy,