The Pineapple

While pineapples are generally available all year long, their peak growing season is typically from March through July.  When selecting a pineapple, ensure that it is slightly soft to the touch (not spongy) and that its leaves are a healthy green (with no yellowing/browning at the edges).  Pineapples don’t really ripen after picking, so it is ready to eat when you purchase.

Preparing

To prepare, cut off top and bottom about ¾ of an inch from the ends.  Stand the pineapple up and slice off the outer skin by cutting strips from top to bottom along the outside.  Go back and remove any remaining eyes by cutting a “v” around them.  You then have a a few choices:  rings, spears, or chunks.  For rings, place the pineapple on its side and slice to the desired width (generally about ¾ of an inch).  You'll then have to remove the hard core which is typically a 1 to 1-½ circle in the center of the fruit.  You can carefully use a paring knife, or find a cookie cutter tool.  There are also many specialized tools that you can find at kitchen specialty shops or online.  To make spears, stand the pineapple up and quarter it by carefully cutting in half through the core, then halving each of the halves.  You should then use a paring knife to remove the core section from each piece.  You can then cut the quarters in half or thirds to make spears.  To make chunks, simply cut the spears into bite size portions.

What to do with it

Don’t discard the bottom and sides of the pineapple.  If you are patient, you can actually make pineapple liquid like you do with a chicken/turkey carcass.  Simply place the scraps in a pot and cover by about 2” of water.  Bring to a boil for about 20 minutes then simmer for an hour or so.  Occasionally, use a potato masher to crush the skins.  Check the flavor to see if it has densified. When completed pass the materials through mesh strainer and retain the liquid.   You can now use liquid this for a pineapple drink, smoothie additive, or cooking.

Pineapple Sun Tea

Pineapple Sriracha Chicken

BBQ sauce

Honey

Sriracha Sauce

Dijon Mustard

Pineapple juice

Your choice of chicken (thighs are a nice choice)

For 1 lb of chicken, I use ¼ cup of each of the above.

Mix all liquid ingredients in a ziplock bag.

Add chicken and marinate overnight or for at least 2 hours.

Grill chicken as you wish.

Grilled Pineapple

4 Tbs butter, melted

2 Tbs Honey

Place spears from one pineapple in a 1 gallon ziplock.  Coat with the butter/honey mixture and marinate for 30 min.  The butter may coagulate, but that’s okay.  It will stick to the pineapple while grilling.  Place spears on preheated (high) grill for about 6 min per side.  For better grill marks, rotate the spears 90 degrees after 3 minutes.