Piña Al Fuego Recipe
Fire-grilled pineapple, vanilla ice cream, rum and honey-pineapple syrup
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Ingredients
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Grilled Pineapple
Honey-Pineapple Syrup
To Serve
Method
Grilled Pineapple
- 1
Prep pineapple
Trim top and bottom of the pineapple, then stand it upright and slice off the skin in vertical strips. Quarter the pineapple lengthwise, remove the tough core from each quarter, reserving the core and trimmings for the syrup. Cut each quarter into 1/2-inch thick planks or large wedges.
- 2
Make glaze
In a small bowl, combine the softened unsalted butter, brown sugar, ground cinnamon, fresh lime juice and coarse salt. Stir until smooth and spreadable.
- 3
Grill pineapple
Preheat a grill or grill pan over medium-high heat (around 400°F / 200°C). Brush both sides of the pineapple pieces lightly with the butter-sugar glaze. Place pineapple on the hot grill and cook 3–4 minutes per side, brushing with additional glaze once, until deeply caramelized and charred at the edges. Remove and keep warm.
Honey-Pineapple Syrup
- 4
Make syrup
Combine the reserved pineapple core and trimmings (roughly 1 cup), 1/2 cup water and 3 tablespoons honey in a small saucepan. Bring to a gentle simmer over medium heat and simmer 8–10 minutes, crushing the pineapple pieces with a spoon to release juices. Strain the mixture through a fine mesh sieve into a bowl, pressing solids to extract liquid. Discard solids. Return the strained liquid to the saucepan.
- 5
To Serve
- 6
Flambé (optional)
If you want a dramatic presentation, place the hot grilled pineapple pieces in a heatproof skillet or shallow bowl. Warm the extra 2 teaspoons of rum (do not boil) and pour over the pineapple. Using a long lighter, ignite the rum carefully, letting the flame burn off (about 5–10 seconds). Extinguish flame before serving if it persists. Exercise caution and keep a lid nearby.
- 7
Assemble
Divide the grilled pineapple among four dessert plates. Place one scoop of vanilla ice cream on each plate beside the pineapple. Spoon 1–2 tablespoons of the warm honey-pineapple syrup over the pineapple and a little over the ice cream so it melts slightly. Garnish each plate with a sprig of fresh mint. Serve immediately.