Have you ever eaten at a Brazilian barbeque restaurant? We went to one a few weeks back for our wedding anniversary. Oh. My. Goodness. Okay, if you are a vegan or vegetarian this is NOT the place for you. But meat lovers…this is the place to go! (By the way, I don’t consider myself a meat lover. I eat meat, but it’s not my first food love). However, we LOVED this place from everything to the atmosphere, to the staff, to the meat! Servers walk around in festive clothing serving any and all kinds of meat off of huge skewers that were grilled to perfection.
One non-meat treat was grilled pineapple. Pineapples grilled on large skewers with pieces shaved off really hit the spot. In fact, it was so good we kept talking about how I should figure out a good way to do this at home. Granted I don’t have a rotisserie grill, as most people don’t I would think, so I choose to slice and grill that way.
I had so much fun doing this photo tutorial. And the pineapple was so good. I dare say even a bit better than the Brazilian restaurant. I choose to use coconut sugar so it is vegan and has such a rich, deep flavor.
Grilled pineapple makes the perfect dessert. It’s warm, easy, allergy free and gluten free. Not to mention, simply delicious! What’s not to love?
Following are a LOT of pictures showing step by step what I did. I know some of it is stating the obvious and a few are blurry, but since I took the pictures, I thought I’d share them. If you like this post, please share by pinning on Pinterest, liking/sharing on Facebook or tweeting about it. And if you have not yet followed me on Facebook or Pinterest, this is a good time to do so.
- one pineapple
- 1 T. dairy and soy free “butter” or other allowable butter
- 1/4 cup coconut sugar
- Cut and core the pineapple and cut into 1 inch by 1 inch spears.
- Melt butter of choice in microwave.
- Stir in coconut sugar.
- Spread paste onto one side of pineapple spears.
- Place spears on clean grill and cook 20 minutes on medium low heat. Use a pastry brush to spread around paste as it melts.
- Turn over spears and brush with remaining paste. Once it is melted, use pastry brush to spread around paste.
- Cook 20 minutes.
- Serve warm.