Got a Pineapple...

[TX Sandman]

Thanks for the link, PT.

Got pineapple spears in rum as we speak. Had a few teetotalers in de bunch, though.

[DATsBBQ]

So I fired up the gasser, and came up with this end product


Grilled Chicken marinated in Teriyaki, Pineapple spears/wedges with Rob's Brown Butter Glaze (with a shot of rum added) and fried rice w/stir fry veggies. Good stuff to be sure.

Most of the rest of the Pineapple became Pina Coladas
Fill blender a little over half way with ice cubes and add:
4 TB Sp Creme of Coconut
4 Oz Light Rum
1 cup pineapple
Blend until desire texture is achieved
garnish with pineapple mini-spear and cherry.
Makes two decent sized servings

My gasser has a cast iron grill on one side with a wok insert (or griddle) on the other side.

[copkid]

Dats, that looks like an outstanding meal! Wow!
A quick question for the rum soak; wouldn't grilling it burn most of the alcohol off the fruit?

[DATsBBQ]

Dats, that looks like an outstanding meal! Wow!
A quick question for the rum soak; wouldn't grilling it burn most of the alcohol off the fruit?

Probally, but I used Spiced rum for the flavor. Didn't care if the alcohol burned off or not as there was plenty in my glass at the time

[copkid]

Dats, that looks like an outstanding meal! Wow!
A quick question for the rum soak; wouldn't grilling it burn most of the alcohol off the fruit?

Probally, but I used Spiced rum for the flavor. Didn't care if the alcohol burned off or not as there was plenty in my glass at the time

I was just thinking of if you served it to kids. Might get them to bed early, though!

[TX Sandman]

Good eatin' for sure, Dave! I love teriyaki chicken, and that looks like a plate I'd fight over. Never tried rum in the glaze, but that'll be in for the next batch.

My pineapple turned out pretty good. Just went with cinnamon-sugar for a coating. The finished spears had a hint of rum, but the cinnamon-sugar added a couple layers of flavor. The grill doesn't burn off *all* the alcohol this way, though, so if you have concerns with alcohol, skip the soak or maybe try some rum extract.

[DATsBBQ]

Dats, that looks like an outstanding meal! Wow!
A quick question for the rum soak; wouldn't grilling it burn most of the alcohol off the fruit?

Probally, but I used Spiced rum for the flavor. Didn't care if the alcohol burned off or not as there was plenty in my glass at the time

I was just thinking of if you served it to kids. Might get them to bed early, though!

One shot of Spiced Rum in the Brown Butter Glaze, of which I only used about 1/2 of the recipe. Less than 1/8 shot for 4 servings, plus it probally evaporates....I wouldn't worry too much about the kids.

[DATsBBQ]

Good eatin' for sure, Dave! I love teriyaki chicken, and that looks like a plate I'd fight over. Never tried rum in the glaze, but that'll be in for the next batch.

My pineapple turned out pretty good. Just went with cinnamon-sugar for a coating. The finished spears had a hint of rum, but the cinnamon-sugar added a couple layers of flavor. The grill doesn't burn off *all* the alcohol this way, though, so if you have concerns with alcohol, skip the soak or maybe try some rum extract.

Great look spears you have there! I've never butchered a pineapple before and think I got mine a little too thick.

[OSD]

Here's some info on Alcohol Burn-off

Alcohol Burn-off Chart
The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.

Alcohol Burn-off Chart
Preparation Method
Percent Retained
alcohol added to boiling liquid & removed from heat
85%
alcohol flamed
75%
no heat, stored overnight
70%
baked, 25 minutes, alcohol not stirred into mixture
45%
Baked/simmered dishes with alcohol stirred into mixture:
15 minutes cooking time
40%
30 minutes cooking time
35%
1 hour cooking time
25%
1.5 hours cooking time
20%
2 hours cooking time
10%
2.5 hours cooking time
5%

[honu41]

Aloha y'all,

Those pineapple spears look great! I went to a market this pm and picked up one. Yep, there was no sweet odor and secondly as Dave said on the one he saw... this one came from Costa Rica even though it had a "Del Monte" label on it.

This time of the year most "Tropical" fruits come from Central and South Americas.

Have a gret week everyone...

malama pono a hui hou,

[TX Sandman]

Mine was from Mexico and had a musty-sweet odor at the stem end. One store I was at had pineapples, but they had no odor at all and didn't seem quite right, off color or something, I dunno.

Thanks for the compliments, Dave and Honu. My spears came out about 1/2-3/4" thick. Basically I quartered the pineapple, cored it, then quartered each piece. I had 16 spears total.

[nascarchuck]

Mine was from Mexico and had a musty-sweet odor at the stem end. One store I was at had pineapples, but they had no odor at all and didn't seem quite right, off color or something, I dunno.

Thanks for the compliments, Dave and Honu. My spears came out about 1/2-3/4" thick. Basically I quartered the pineapple, cored it, then quartered each piece. I had 16 spears total.

Rob... Are there any Fiesta's, Carnival's or other Mexican markets near you? I by all of my produce at Fiesta. The produce is much better than any other store around and half the price. Never bought any pineapple there though...

[JamesB]

I by all of my produce at Fiesta. The produce is much better than any other store around and half the price.

I've noticed the difference in the produce as well... wonder why that is?

James.

[nascarchuck]

I by all of my produce at Fiesta. The produce is much better than any other store around and half the price.

I've noticed the difference in the produce as well... wonder why that is?

James.

No idea... But I like it!

[JamesB]

I like it too...

Remeber when you could go to a single grocer and get everything you needed? Just ain't so no mo...

James.