Pineapple. Grilled pineapple. A few years ago it would have been unthinkable, but having finally come around to the beauty and deliciousness of properly grilled foods, I’m a convert, and a grilling fiend. If it can be eaten, it can be grilled. (We’ve even done an excellent grilled cabbage – a whole head cut into wedges and coated in butter, salt and pepper – that fell apart in the mouth and tantalized in a way that no other method of preparation could have produced.)
In this instance, we have a few rings of pineapple, seared for the sweet finale following a grilled dinner of chicken, until the caramelization has begun, and the fruit has slightly broken down, leaving a soft and juicy body with only the merest accents of smokiness. It was heavenly, and the perfect ending to a grilled meal, when I’m often puzzled as to a seamless conclusion (grilled ice cream has proven impossible.)
