This is a simple recipe for a delicious, juicy, rum and brown sugar–rubbed pineapple kebab. Serve these
hot off the grill with a scoop of vanilla ice cream. It’s perfect for summer evenings and casual gatherings.
MAKES 4 TO 6 KEBABS
INGREDIENTS:
KEBABS
- 1 large pineapple
- 4 to 6 skewers
BASTE
- ½ cup (115 g) packed brown sugar (we recommend dark)
- ¼ cup (60 ml) melted unsalted butter
- 1 shot of dark rum
INSTRUCTIONS:
- Cut the ends off of the pineapple. Stand it upright and using a sharp knife, make cutting movements from the top downward, removing the outer peel and pineapple “eyes.” Cut off the stem and cut through the center vertically and cut the half into halves. Cut away the core of the pineapple by making one straight cut downward at the pointed edge. Cut the pineapple into uniform 2-inch (5 cm) cubes. Carefully thread onto the skewers.
- Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Combine the brown sugar with the melted butter and dark rum. Stir thoroughly until the brown sugar begins to dissolve.
- Place the pineapple kebabs on the grill and brush with the brown sugar mixture. After a minute or two, turn and brush with the mixture again. Baste two more times until the kebabs have grill marks and are well coated in basting sauce.
- Once the pineapple is properly marked and coated in basting sauce, remove the kebabs from the grill and serve.
NOTE:
- For a vegan option, serve the kebabs with whipped coconut cream.
