0 (0)

Desserts, Grilled

Grilled pineapple with vanilla butter

With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. "With gas, you press a button and it starts. Gas has no flavor! It's not exciting! It's not romantic! ... Read more

Total time: 20 minutes | Serves 4
  • 1 whole pineapple, cut lengthwise into quarters, cores removed
  • 1/2 cup (1 stick) unsalted butter
  • 2 vanilla beans
  • 1 teaspoon dried mint
  • 1 teaspoon dried rose petals
  • 1 teaspoon sugar

Step 1Grill the pineapple for 4 minutes on one cut side, then turn and grill for 4 minutes on the other cut side.

Step 2Divide the butter into four pieces. Cut the vanilla beans in half lengthwise. Place each section of pineapple on a large piece of aluminum foil and top with a piece of butter. Scrape the seeds from half a vanilla bean onto each, then place the pod on top. Fold over the foil and tightly crimp the edges to make sealed packets.

Step 3Combine the dried mint, dried rose petals and sugar in a small bowl and set aside.

Step 4Place each packet on the grill and barbecue with the cover closed and vents open for 8 minutes.

Step 5To serve, remove each pineapple piece from its packet, discarding the vanilla bean and foil. Drizzle with butter from the packet, then sprinkle each generously with the mint-rose-sugar mixture. Serve with a scoop of vanilla ice cream or frozen yogurt, if desired.

Note: From Ludovic Lefebvre. Dried mint and dried rose petals are available at Middle Eastern markets.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Gingerbread heart houses
Harborside Restaurant's banana cream cheese bunuelos
Sour cherry rugelach
Warm sticky toffee cake