Now, for story time: Have you ever been to a Brazilian Steakhouse? I have. On nearly every special occasion that we can rationalize, Sarah and I love going to these paradises of meat. After a session of cave-man style meat-eating glory, the best thing to wash it all down with is a sweet, juicy, caramelized piece of pineapple.
- 1 pineapple
- 1/2 cup brown sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- eency, teency, tiny pinch of salt
- 2 tablespoons water
(See, I told you this wasn't just a piece of pineapple on a grill.)
- To clean the pineapple, cut the leafy head off the pineapple (if you really want, give a war-cry right here to feel extra manly as you see the head of the pineapple roll off the counter). Cut the bottom off (the butt?) and lastly, cut off the outside layer.
- I prefer cutting the pineapple into flat slices about 3/4" thick. This helps you get even grill marks across the whole piece. If you have jagged pieces, you will have little chard bits, while the rest of the fruit isn't quite cooked (at least I did, the first time around). Put pineapple aside.
- Combine all the other ingredients into a bowl and stir until the sugar is mostly dissolved. Put this mixture in a sauté pan and cook on medium-low heat just until the mixture starts to bubble a little. At this point, it's done. If you cook too much, it will turn into rock-hard delicious candy and will be impossible to apply to the pineapple...though it may be good to nibble on afterwards.
- Apply your juicy-goodness-sauce to the pineapple slices. Make sure your grill is nice and hot, and place the pieces on the grill. As the pineapple cooks, add more of the sauce - kind of like a progressive basting process.
The result is a juicy, caramelized niblet of heaven with a touch of nutmeg and cinnamon. You will look so awesome, smart, and handsome as you serve this to your friends over Labor Day. Promise.