High heat carmelizes pineapple's natural sugars, making it a tender treat that holds its shape well, Photo by Elizabeth Karmel
Whisky-Glazed Grilled Pineapple with Toasted Coconut and Whisky Caramel
“Indri Trini single malt’s triple-cask maturation—bourbon, French wine, and Pedro Ximénez sherry casks—brings notes of caramelized pineapple, black tea, and toasted almond that make it a natural match for grilled fruit,” Karmel says. Here, the whisky does double duty, flavoring both the pineapple glaze and a salted caramel sauce. Grilling concentrates the fruit’s sweetness and adds smoky caramelization, while toasted coconut lends a nutty finish.
Serves 4
Grilled Pineapple
1 fresh pineapple, peeled, cored, and cut into ¾-inch rings
3 Tbsp. extra-virgin olive oil
3 Tbsp. Indri Trini single malt
2 Tbsp. light brown sugar
½ tsp. ground cinnamon
¼ tsp. ground cardamom
Pinch of sea salt flakes
Whisky Caramel
1 cup homemade or store-bought caramel sauce
3 Tbsp. Indri Trini single malt
½ tsp. sea salt flakes
½ cup toasted coconut flakes
Vanilla ice cream (optional)
Preheat the grill to medium-low heat (275-325°F).
In a bowl, whisk together the olive oil, whisky, brown sugar, cinnamon, cardamom, and salt. Place the pineapple rings in a resealable plastic bag, pour in the glaze, and turn to coat evenly. Lay the bag flat so the pineapple is submerged in the sauce and marinate for 20 to 30 minutes. If preparing ahead, refrigerate after marinating.
Meanwhile, toast the coconut flakes on a parchment-lined baking sheet in a 250°F oven until golden, 7 to 10 minutes. Cool completely. The coconut can be prepared up to five days ahead and stored in an airtight container.
To make the whisky caramel, gently warm the caramel sauce so it’s slightly runny. Remove from heat, then gradually stir in the whisky until smooth and glossy. Stir in the salt and set aside.
Grill the pineapple for about 2 minutes per side, or until deeply marked and lightly caramelized. Avoid moving the rings as they cook to allow the sugars to caramelize without sticking.
Transfer to a serving platter. Drizzle generously with the whisky caramel, sprinkle with toasted coconut, and serve warm or at room temperature with vanilla ice cream, if desired.