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Cuban Grilled Pineapple Slices - How to Make Piña Asada
1 ripe pineapple
1/2 cup brown sugar
1/4 cup water
3 tablespoons melted butter
Peel pineapple and cut into rings 1/2 inch thick (core pineapple if desired).
Mix brown sugar and water in small bowl, mix in melted butter. Dip each ring
into the sugar mixture, or brush the sugar mixture onto the slices, making sure
both sides are coated.
Place slices on grill for 2-5 minutes each side, or just until dark grill marks
form, slices should be tender but not too soft. Remove slices from the grill,
and serve either as whole rings, or slice rings into quarters.
Optional: you may also substitute 1/2 cup of dark Cuban rum for water, and can
pierce pineapples slices and marinate in sugar/rum mixture for an hour before
grilling. You may also sprinkle slices with shredded coconut before grilling.
While this is meant to be a pre-meal snack for guests when grilling, you can
also add a tablespoon of cinnamon to the glaze, and serve hot pineapple slices
straight from the grill with vanilla ice cream as a wonderful dessert.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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