This recipe appears in:Weekend Baking Project: Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce Serious Entertaining: A Vegetarian Cookout Serious Entertaining: A Summer Thai Feast My Thai: Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce
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- 1 cup sweetened condensed milk
- 1/2 cup unsalted butter
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon salt
- 1 large (a bit under-ripe) pineapple (about 5 pounds)
Combine condensed milk, butter, coconut milk, and salt in a medium saucepan over medium heat. Once the butter has melted, increase the heat to high. Let the mixture boil hard until it's reduced by half, whisking occasionally (about 5-7 minutes). Allow the sauce to cool. (You should end up with approximately one cup of sauce.)
Peel the pineapple, trimming off all the "eyes." Split pineapple lengthwise into 8 wedges, then cut each wedge in half crosswise. Stick a bamboo skewer half-way into each pineapple wedge.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals over full surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to medium high, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Grill the pineapple wedges on all sides just until they're slightly softened and charred, about 8 minutes total. Remove the grilled pineapple from the grill and transfer them to a serving platter.
Pour the prepare sauce over the grilled pineapple wedges, making sure they are thoroughly coated. Serve warm.