We use pineapple a lot in our house. We use it for snacking, in fried rice, in muffins, with ice cream, in smoothies... Our latest favorite is grilled pineapple kabobs. The other night we grilled teriyaki salmon with grilled pineapple kabobs over brown rice. I sprinkled a tiny bit of brown sugar onto the pineapple and this added great caramelization. I also made a fabulous spicy peanut dressing for a side salad. The flavors were super good together. I’m going to show pics below of basic pineapple cutting and also I’ll share the peanut dressing recipe. J
To make the pineapple stable for safe cutting, cut both ends off.
Stand the pineapple on one end, and cut the rind off the pineapple as shown in the pic below.
The core in the middle of the pineapple isn’t very pleasant to eat, so cut that out if your using it for snacking. When using it for kabobs, I keep it in because I use the woodsy core to poke the skewer through as in the picture below. These only have to be grilled until you get the grill marks and the sugars have caramelized.
Spicy Peanut Dressing
1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1/2 tablespoon fresh ginger, grated on a zester
2 teaspoons chili garlic paste (I use Huy Fong Foods…it’s the one with the rooster printed on the front)
1 tablespoon Bragg’s Liquid Aminos (soy sauce can be substituted)
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt & Pepper, to taste
Just throw this all together in a mason jar & shake, shake, shake!