Description
This Brown Sugar Chili Pineapple recipe features juicy pineapple wedges grilled to perfection with a sweet and spicy glaze made from brown sugar, butter, orange juice, and chili powder. The combination of caramelized pineapple and the tangy, syrupy chili glaze creates a unique and delicious treat perfect as a side dish or a flavorful dessert.
Ingredients
For the Pineapple:
- 1 ripe pineapple
For the Glaze:
- 4 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 1/2 cup orange juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1 tablespoon lime juice, or more to taste
Instructions
- Prepare the Pineapple: Peel the pineapple and cut it lengthwise into eight wedges, removing the core. Place the wedges on a rimmed baking sheet or a 9×13 pan and set aside.
- Make the Glaze: Melt the unsalted butter in a small saucepan over medium heat. Add the light brown sugar and stir until dissolved. Carefully pour in the orange juice—be cautious as it may bubble up—then stir in chili powder, salt, black pepper, and ground cloves.
- Simmer the Glaze: Increase the heat and let the mixture simmer until it reduces to about 1/2 cup and thickens to a thin syrupy consistency. It will thicken further once removed from heat, so avoid over-thickening. Remove from heat and stir in the lime juice.
- Coat the Pineapple: Allow the glaze to cool slightly, then pour approximately two-thirds of it over the pineapple wedges, turning them to coat evenly. Reserve the remaining glaze for basting. If the reserved glaze thickens too much, stir in a little water and warm it briefly.
- Grill the Pineapple: Preheat a grill to medium heat. Grill the pineapple wedges directly over the heat, basting occasionally with the reserved glaze. Turn the wedges occasionally, grilling until golden brown grill marks appear, about 7 to 10 minutes total.
- Serve: Serve the grilled pineapple wedges hot, with any remaining glaze, extra lime juice, or additional chili powder for more tang or spice if desired.
Notes
- To peel a pineapple, start by cutting off the top and bottom. Stand it upright and slice downward to remove the skin, following the curve of the fruit. Remove any remaining eyes with the tip of your knife before cutting into wedges and removing the core.
- If the reserved glaze becomes too thick, dilute it gently with water and warm it on the stove to regain desired consistency for basting.
- Adjust the amount of lime juice according to your preference for tanginess or depending on the sweetness of your pineapple.