>Salty and Sweet: Fruit on the Grill

>Chefdruck’s Tasty Tuesday
Every once in a while, I like to jazz up my summer grilling by throwing a little fruit on the barbecue. The heat of the grill works powerful magic on sweet summer fruit, caramelizing its sugar juices and adding an exciting dimension to your barbecue dishes. Once you start considering fruit as part of your grilling options, you’ll find yourself getting very creative and loving the results.

This weekend, we grilled two very different fruits: pineapple and banana. Both turned out delicious. The pineapple was a side for a fish dish while the banana was a topping for dessert.

Other fruits I’m looking forward to trying on the grill: oranges, peaches, melon, and maybe even a crisp pear.

Grilled Pineapple Teriyaki

1 Pineapple Bottled Teriyaki Sauce (you could get fancy and make your own but it’s summer after all!)

  1. Cut the pineapple into 3/4 inch slices, cutting out the hard center and prickly skin.
  2. Place in bowl, cover with teriyaki sauce and marinade for 30 minutes.
  3. Grill over direct heat over a medium low flame, 5 minutes per side.

Grilled Bananas in Maple Butter Sauce
2 bananas (not too ripe) 4 tablespoons of butter 1/2 teaspoon of cinnamon 2 tablespoons of maple sugar (or 4 tablespoons of maple syrup)

  1. Place bananas on grill over direct heat over a medium low flame. Grill for about 5-7 minutes on one side, until skin is thoroughly black then turn over and repeat.
  2. Meanwhile, heat small saucepan on low flame with butter, cinnamon, and maple sugar.
  3. Once banana is thoroughly black, carefully slit it lengthwise with a sharp knife to open the banana peel.
  4. Slice the banana into 1/2 inch slices. Transfer to serving bowl.
  5. Pour butter mixture over the banana slices. Mix well. Serve immediately over ice cream, brownies, or on its own.

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