Cinnamon Glazed Grilled Pineapple (Print Version)
# Ingredients:
→ Main
01 -
1 pineapple (approximately 2.3 kg)
02 -
2 tablespoons maple syrup
03 -
1/2 teaspoon Vietnamese cinnamon
# Instructions:
01 -
Preheat the grill on high heat, maintaining a temperature around 230°C (450°F).
02 -
Cut off both ends of the pineapple. Stand the pineapple on its base and slice off the outer skin. Cut the pineapple away from the core by slicing from top to bottom, working your way around. Alternatively, cut into 2.5 cm (1 inch) round slices or 5 cm (2 inch) thick wedges.
03 -
Combine the maple syrup and cinnamon in a small bowl. Drizzle the mixture over the pineapple pieces, tossing to coat each piece completely.
04 -
Lower the grill heat to medium or medium-high. Place pineapple pieces evenly across the grill grates and cook for 3-5 minutes per side until caramelized with nice grill marks.
05 -
After 3 minutes, check one piece with tongs. If it has nice brown grill marks, the heat level is perfect. If not browning, increase heat slightly but avoid the highest setting to prevent burning.
06 -
Remove from grill when both sides have caramelized. The pineapple should be warm with a glazed exterior but still maintain its structure.
# Notes:
01 -
Vietnamese cinnamon (also called Saigon cinnamon) has a more intense flavor than regular cinnamon, but standard cinnamon can be substituted if needed.
02 -
The goal is to caramelize the surface while maintaining the pineapple's texture - avoid overcooking which will make it mushy.