Food for Thought

Recipe of the Month from June 2011

Barbecued Pineapple Wedges with Rum Butter Sauce
This is one of my favorite all time summer barbecue recipes.  You can serve it as a side dish with the meal or as a light and refreshing dessert.

1 Medium Pineapple
2 Tbsp. Dark Brown Sugar
1 Tsp. Ground Ginger (I like using freshly grated ginger)
4 Tbsp. Melted Butter
2 Tbsp. Dark Rum 

Cut the pineapple lengthwise into four wedges. 
Cut out and discard the center core.
Cut the pineapple flesh away from the skin, but leave the flesh in place. 
Slice the flesh across and lengthwise to make thick chunks.
Soak 4 bamboo skewers in water for 15 minutes to prevent them from scorching on the grill. 
Push a skewer through each section of pineapple through one end of the skin, through the chunks and through the other end of the skin to hold the chunks in place.
Mix together the sugar, ginger butter and rum and brush over the pineapple. 
Cook the wedges on the grill (skin side down) for 4 minutes; pour the remaining glaze over the top and serve.

NOTES
Although the recipe doesn’t say to, I find it works better to cook the sauce mixture on the stove for a couple minutes before putting it on the pineapple. 
Depending on your grill you might have to cook it a little longer than 4 minutes but it’s just until the pineapple flesh gets warm.

 ~Anna Hirsch

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