Remove the firm central core
Cut away the crown and base and stand the pineapple on a stable board. Slice off the skin from top to bottom and remove any hard remaining eyes. Quarter lengthwise and cut the firm central core from each section. Although some cores are tender, many remain much harder than the surrounding flesh and interrupt the texture of this dessert. Handle very ripe fruit gently because its high juice content makes it fragile. Use a clean grill surface without meat spices or fish skin left behind.
The recipe
Serves 4
Ingredients
- 1 small pineapple, about 2¼ lb / 1 kg before trimming
- 1 tbsp canola oil
- ½ tsp cinnamon
- 1 tbsp lime juice
- ⅔ cup / 150 g plain yogurt
- 1 tsp honey
Method
- Peel pineapple and remove eyes and tough core. Cut into eight broad wedges. Mix oil and cinnamon and brush thinly over the fruit. Combine yogurt with honey and refrigerate.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Grill over medium direct heat for about 3–4 minutes on each broad cut face. Turn only occasionally and move to gentler heat if the surface darkens quickly. No extra sugar is needed.
- Rest wedges briefly and add lime juice. Serve with cold honey yogurt. If dripping fruit juice causes flames, shift the wedges away; a charred black surface is not the intended toasted flavor.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
