Grilled Habanero Pineapple (Edit recipe)

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Grilled pineapple is one of our family favorites and couldn't be easier to make! I kicked things up a notch in flavor with a couple tasty ingredients. Profanity Jam Pineapple Habanero and Jozo Barrel Aged Tamari -- these luscious condiments created the best glaze to baste the pineapple with ahead of grilling then enjoyed as a "dip" after. TIP: grill that pineapple with the rind on so it's a bit sturdier and easier to move around on the grill.

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PREP TIME

20 minutes

COOK TIME

15 minutes to 20 minutes

INGREDIENTS

6

Serves: 3-4

Ingredients

.5 whole Pineapple, ½ of a medium sized pineapple

glaze

2 oz Pineapple Habanero Jam - Profanity Jam
1 - 2 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
1 - 2 tsp Furikake
1 - 2 tsp Chives, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the top and bottom off of the pineapple, discarding, then cut in half from top to bottom, reserving the other half for another use.
Slice pineapple into thirds (or quarters), slicing the middle core off. If the pineapple is taller you can cut each section in half if desired. I like to leave the rind on for ease of grilling, but you can cut it off if desired.
In a small bowl, combine the pineapple jam, tamari, furikake and chives, whisking well to combine.
Baste each pineapple section with the glaze by brushing it on each side,alternately you could carefully spoon it on. Heat up your grill according to manufacturers directions. When it’s well heated and ready to go, lay each pineapple section on the grill, flat side down. Allow it to grill over high heat so it gets some nice grill marks on it then flip each section over to the other side and do the same.
When both sides are done to your liking, remove to a cutting board. You can serve as is and allow guests to slice off and enjoy as desired, or you can slice the meat of the pineapple off the rind, cut into pieces and put on skewers.
Serve with what’s left of the glaze plus more furikake and chives as desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	77
Fat:	0 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	366 mg
Fiber:	1 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.