• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Spice-Grilled Pineapple with Smoky Whipped Cream

    This is a sweet treat to end your cook out. A ripe pineapple dipped in a nutty, warm spice rub, grilled until caramelized and juicy, and topped with a Mezcal-swirled fresh whipped cream. 


    Ingredients
    For the Dessert Rub:
    1
    cup
    turbinado sugar, such as Sugar in the Raw
    2
    teaspoons
    ground cinnamon
    1/4
    teaspoon
    ground nutmeg
    1/4
    teaspoon
    ground allspice
    1/4
    teaspoon
    ground cloves
    For the Spiced Smoked Whipped Cream:
    1
    cup
    heavy (whipping) cream
    2
    tablespoons
    Dessert Rub
    2
    tablespoons
    mezcal or 1/4 teaspoon liquid smoke
    For the pineapple:
    1
    cup
    cup minus 2 tablespoons Dessert Rub
    1
    juicy ripe pineapple, peeled and cut into ½-inch-thick slices (core it or not, your choice)
    1/2
    cup
    coconut milk (use a Thai or Latino brand
    *
    Ground cinnamon or freshly grated nutmeg, for garnish
    Directions
    Make the Dessert Rub: Place the sugar in a bowl and whisk in the cinnamon, nutmeg, allspice, and cloves. Transfer to a jar, cover, and store away from heat and light. This rub will keep for several weeks.
    Make the whipped cream: Place the cream and Dessert Rub in a chilled metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal or liquid smoke and continue beating to firm peaks. Keep chilled.
    Make the pineapple: Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate.
    Place the Dessert Rub in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then completely dredge it in the rub, shaking off any excess.
    Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 2 minutes per side. Transfer to a platter or plates.
    Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or grate some nutmeg on top.
    Reprinted With Permission From Workman Publishing. Copyright © 2017

    The base number of servings for this recipe is 8
    OK

    Categories 

    EasySnackSummer

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