Quote:
Originally Posted by InglewoodFan
Cut top and bottom off pineapple, peel it. Core it and cut it into 8 spears. Throw them in a freezer bag with a cup of cheap tequila mixed with some ground chilis. Juice a lemon and a lime into the bag, and throw the carcasses in the bag too. Squeeze out the air and throw the bag in the fridge for a few hours. Pre-heat grill to 350 or so, oil the grates, and throw on the pineapple spears. Grill for 15 mins or so, turning every so often. Next time I do it, I am going to finely dice some jalapenos and habaneros rather than the ground chilis. You can reduce the marinade down to a glaze, will try that too.
Credit where due, the recipe is from Ron Shewchuk's Barbecue Secrets book. Excellent book written by a great guy, I've done his barbecue class through Cookbook Company. Not sure he still does the class, but I learned a ton from him.
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Made this tonight. I used chili oil for the spice, and simmered the marinade down to a glaze. Had to add a bit of sugar. Very good, I even managed to guess the spice level just right! Though I think I prefer the cinnamon sugar version.