Pineapple Recipe

Wash and trim

Rinse the whole pineapple under cool running water and pat dry. Using a sharp chef's knife, slice off the top (crown) about 1/2 inch below the leaves and trim the bottom so it sits flat.

Peel and core

Stand the pineapple upright. Slice downward in strips to remove the skin, following the curve and cutting deep enough to remove the eyes. After peeling, remove any remaining eyes with the tip of the knife. Lay the pineapple on its side and cut it into 1/2-inch rounds. Using a small round cutter or a paring knife, remove the fibrous core from each round (cut out a 1-inch circle from the center).

Alternative: wedges

If you prefer wedges, halve the peeled pineapple lengthwise and then cut each half into quarters. Slice out the core from each quarter and cut into 3/4-inch thick wedges.

Simple fresh platter

Arrange pineapple rounds or wedges on a serving platter. Squeeze the juice of the lime evenly over the fruit to brighten the flavor. Garnish with torn mint leaves. Serve immediately chilled or at room temperature.

Optional sprinkle

If desired, drizzle honey or agave lightly over the pineapple and sprinkle a tiny pinch of sea salt to enhance sweetness.

Preheat grill

Preheat a grill or grill pan over medium-high heat until hot (about 400°F / 200°C). Lightly oil the grates or brush pineapple slices with a bit of oil to prevent sticking.

Make glaze

In a small bowl, mix together brown sugar, melted unsalted butter, ground cinnamon, and a pinch of sea salt until combined.

Grill slices

Brush both sides of each pineapple slice lightly with the glaze. Place slices on the hot grill and cook 2–3 minutes per side, until grill marks appear and the sugars caramelize. Baste once with remaining glaze while grilling.

Finish and serve

Transfer grilled pineapple to a platter. Squeeze lime over the hot slices, sprinkle with torn mint leaves, and serve warm. For extra shine, drizzle the teaspoon of honey or agave over the warm fruit.