I started grilling pineapple well over twenty years ago! I love it as it’s a super easy dessert to make. Grilled pineapple is scrumptious on its own but throw in sweet dips like melted chocolate, dulce de leche, whipped cream, and this grilled fruit is bound to delight all age groups. However, up the sweet game and serve the grilled pineapple with Italian meringue icing (aka boiled or 7-minute icing). This is a game-changer for me! It all started this morning when I began cleaning out the fridge and saw a container of eggwhites. I initially thought I’d make pavlova and then decided on boiled icing. Gosh, I haven’t had boiled icing in a very, very long time. I hope you enjoy it as much as did.
you will need
1 fresh pineapple
for the Italian meringue
1 1/2 cups sugar
2/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
1 teaspoon vanilla
Prepare the pineapple by cutting both ends off. Turn pineapple on its end and trim off the outer layer with a sharp knife. Cut pineapple in half and then cut those two in half again. Cut out the core which is woody and inedible. Slice lengthwise chunks and place into a large bowl. Start with a half cup of brown sugar and one teaspoon of cinnamon. Gently toss. The juice from the pineapple will mix with the brown sugar creating a lovely sauce. Add more sure if you like your pineapple sweet. Adjust according to taste. Allow to sit for at least 30 minutes.
Preheat bbq to 350f. Place pineapple spears on grill and cook 3 to 4 minutes per side or until done to your liking.
to make the meringue
Follow instructions from Bree’s website or use your own recipe.
You can use wooden skewers and dip into the meringue or serve on plates with a dollop of the Italian meringue icing.
the culinary chase’s note:
If you have any leftover meringue, it will keep in the fridge for a week. Enjoy!