8 metal skewers (12 inches)
one vanilla bean
8 ounces of dark brown sugar, tightly packed into about 1 cup
freshly squeezed lime juice, 1/2 cup
Kosher salt, a pinch
uncut pineapple


1) Split open the vanilla bean, remove the pulp using a spoon, and place the vanilla bean, pulp, brown sugar, lime juice, and salt in a small pot.
2) Combine everything with a whisk, then heat the liquid to a boil over high heat while whisking quickly to dissolve the sugar.
3) Turn off the heat and let the food cool for two hours before using.
4) Discard the vanilla bean pod.
5) After the syrup has cooled, put it in a squeeze bottle or other airtight container.
Place in the fridge to store.
6) Set the grill to high heat.

7) Peel the pineapple and take out the core. Remove the pineapple’s thorny brown eyeballs before cutting it into eighths lengthwise.
8) Thread the pineapple chunks lengthwise onto the skewers.
9) Spread the syrup evenly over the pineapple that has been skewered.
10) Grill the pineapple for 12 minutes total, or until it is cooked, on both sides, until it is golden brown.
11) Serve with any sauce that is left over.

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