Jason Brown, Chef, Food Stylist
- To grill pineapple, remove the top of the pineapple and skin cutting from the top to the bottom using a serrated knife. I like using a serrated knife because it is a little easier to use with such a tough outer skin.
- After removing the outer skin, cut in half and remove the inner core.
- Cut a “V” shape but do not go all the way through. I like to spray or brush Avocado oil on the pineapple before placing it on the grill, this will prevent it from sticking.
- Place the pineapple halves on a 45-degree angle and sear for 2-3 minutes.
- Turn to the opposite side again on a 45-degree angle which will give you a nice diamond shape grill mark.
- Remove from grill and place on cutting board.
- You can cut into wedges about ½ inch thick.
- Grilled pineapple can be a great addition to any salad, over rice or even drizzle maple syrup or honey over it and serve with ice cream and make a new fun summer dessert.
- Cut peaches in half and remove the pit in the middle.
- To ensure the peaches from sticking to grill, spray or brush avocado oil on them before placing on grill.
- Grill should be at least 450F-550F.
- Place on grill and cook for 2-3 minutes.
Grilling fruit releases the natural sugars, and they produce a lovely caramelization. Grilled peaches are perfect with baby spinach, goat cheese, toasted sunflower seeds and your favorite balsamic vinaigrette.