We had our first grilled dinner of the season last night! Throughout the day I couldn't decide what country's cuisine I wanted to borrow from, the top two contenders being Mexico and India. I really wanted grilled corn with grated cheeses on top to accompany a lime and herb crusted filet of salmon. But then a sweet take on a curry sauce sounded really yummy for the fish, perhaps with some flat bread and patra on the side. Decisions, decisions.
In the end I went with something really light as it was hot out and getting late; a simple prep on the fish, lime juice included, wilted gingery kale and grilled pineapple.
I love grilling fruit come summertime. It's a little more fancy than just eating it plain and it makes a beautiful addition to the dinner table.
1 pineapple, outer rind cut off and fruit cut lengthwise into spears
2 Tbsp cane sugar or sugar in the raw
a few dashes of cayenne pepper, depending on how hot you like it
1-2 tsp cinnamon
Get your grill going on a medium flame. Meanwhile, soak some skewers in water so they don't char on the grill. Mix up the spices in a little dish and set aside.
Skewer the pineapple spears and spray the grill with nonstick spray. Grill the pineapple for about 8-10 minutes, flipping halfway through. Transfer the fruit to a plate and immediately sprinkle liberally with the cinnamon sugar mix. Or if you're impatient like me, pour it all out onto a plate and dredge the spears in it!