Grilled Marinated Pineapple Slices

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4 slices of fresh pineapple

3 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

3 Tbsp Flying Olive Mango, Pineapple, or Coconut Balsamic Vinegar

1 tsp ground ginger, optional


Cut the pineapple into round ΒΌ-1/2" thick pieces. No need to core or remove the rind (the pieces remain more stable this way). You can also use canned pineapple. You may want to cook it in a grill pa as it tends to slip through the grate.

Mix together the Flying Olive Persian Lime EVOO and Flying Olive Balsamic Vinegar of choice. Place the pineapple slices in a ziplock bag and pour over the marinade. Flip over a few times and let sit for 30 minutes to about 1 hour in the refrigerator.

When ready, heat the grill to high.

Remove the pineapple from the marinade. Discard the marinade. If desired, sprinkle with ground ginger. Using tongs, place the pineapple on the grill and close the lid. Sear for about 1-2 minutes. Sprinkle the other side with ginger, if desired, and sear for another 1-2 minutes. Watch carefully to be sure the slices don't burn.

Turn down the grill to low and continue cooking for about 1-2 more minutes, depending on the pineapple's thickness. The surface will start to become caramelized and begin to brown. Remove from the grill and let sit for a few minutes. Serve with grilled fish or meat, as a side, or as dessert.

Submitted by Barb L.