Spicy Broiled Pineapple

Pineapple takes well to grilling. The hot chiles and sweet honey accent the firm texture and sweet taste.

Yield: 4 servings

1 small, ripe pineapple or 1, 14 ½ ounce can pineapple rings (see note)
3 Tablespoon dark, flavorful, blossom honey, or Hot Honey
½ teaspoon, or to taste, ground hot red chile such as pequin or cayenne
2 Tablespoons dark rum

1. If the grill is not already hot, preheat the broiler to high or use a microwave oven. To prepare the pineapple, hold it upright and slice vertically through the green top and down through the fruit, leaving the top attached to the pineapple. Cut the pineapple into quarters by slicing each half through the top. Cut off the rind.

2. Place each quarter pineapple, cut side up, on the grill or in a microwaveable baking dish (see note). Mix the honey and chile and spread on the pineapple Drizzle with the rum. Cook in the microwave over on full power for 4 to 6 minutes, until hot.

3. Serve with the green top still attached. Spoon the honey mixture over the top.

Note: If grilling the pineapple, place each quarter on a baking sheet. Drizzle with the honey mixture and rum, and then transfer to grill. If broiling, leave the pineapple on the baking sheet and broil for 5 to 8 minutes, until browned on the edges and hot throughout

Hot Honey

Hot honey, which became popular in New Mexico a few years ago, is good on meats, in marinades and salad dressing, on corn bread, and anywhere else you like honey.

Yield: 1 cup

2 Tablespoons ground pure hot chile
1 cup desert-blossom honey or any good quality honey

1. In a 4-cup liquid measuring cup, combine the chiles and honey. Warm for about a minute in the microwave oven (see *Note). Stir and allow to cool, then transfer to a jar and keep for later use.

*Note: If you do not have a microwave oven, combine the ingredients in a jar and place in the sun for a week, or heat the mixture in a heavy saucepan over medium-low heat for 5 minutes.

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