¼ cup extra virgin olive oil
3 tablespoons honey
2 teaspoons Sriracha chili sauce
½ teaspoon salt
1 cup sliced strawberries
Mint leaves for garnish
Ice cream or yogurt (optional)
1. Make the pineapple marinade by combining olive oil, salt, honey, and Sriracha. Set aside.
2. Cut the top and bottom oﬀ the pineapple and remove the outer skin. Turn the pineapple on its side and cut nice even slices about ⅜ inch thick leaving the core in. Place the cleaned pineapple slices in a large zip lock bag and pour marinade over them. Seal the bag and gently distribute the marinade. Marinate overnight or at least 4 hours.
3. Preheat the charcoal or gas grill for direct grilling. Optional: take a sharp round cutter and cut out the core before grilling. The core can be eaten, but some people prefer pineapple without it. It is also easier to grill with the core intact. Brush the grill grates and wipe with a rag that has been soaked with olive oil. Grill the pineapple on each side about 3 minutes.
4. Transfer the grilled pineapple to a plate and top with sliced strawberries and mint leaves. A scoop of ice cream or yogurt is optional.
Recipe and photo courtesy of the North American Olive Oil Association.
Total Fat: 14g
Saturated Fat: 2g