Courtesy of Weston Table • Serves 6
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Pollinated primarily by hummingbirds, the herbaceous perennial pineapple makes a yummy grilled tropical dessert. If the juicy fruit alone doesn't satisfy the craving, dollop a scoop of coconut ice cream in the center and a simple to prepare, but intensely flavored plate is like sweet tooth magic. This recipe is an adaptation from the Nopi cookbook of the brilliant London chef, Yotam Ottolenghi, for "Roasted Pineapple with Tamarind and Chile, and Coconut Ice Cream". The preparation lends itself nicely to simplification and the intense heat of the OFYR grill when it is just too darn hot outside to turn on the oven.
For 1 Batch(es)
Most supermarkets, including Whole Foods, have the tools to cut and core a pineapple and usually will do it when asked as a courtesy. It is easiest to remove the peel and slice the pineapple into 1" thick rings and then carefully remove the core ring by ring if a pineapple corer is unavailable. The spiced syrup may be made a day in advance—the flavors with intensify so adjust the amount of time the pineapple rests in the liquid.