Tasty Tropical Treat
So by now you’ve figured out you can do your veggies on the grill but have you ever considered dessert? You might be surprised!
4 Slices of fresh pineapple, approx. ½ inch thick
1 teaspoon cracked black or green pepper
4 scoops vanilla ice cream
(keep frozen until ready to serve)
¾ cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
In a small saucepan combine the glaze ingredients and whisk until smooth. Over medium-high heat, bring to a boil and cook until thickened, about 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.
Brush the cooking grates clean and prepare the grill for indirect cooking over medium heat (350° to 450°F). Season both sides of the pineapple slices with peppercorns. Grill the pineapple over indirect medium heat. Keep the lid closed as much as possible and grill until well marked, about 6 to 8 minutes, turning once. Remove the pineapple slices from the grill, top each with a scoop of ice cream and drizzle with the glaze. Serve immediately.