Ah, the sweetness of summer! As Chef Rajnish Saharan, I'm delighted to share with you a simple yet impressive recipe that's perfect for your next barbecue or family gathering. This grilled pineapple with spicy chili-paprika glaze is a symphony of flavors and textures that will leave your guests craving for more. The traditional version of this recipe often relies on refined sugars and lacks the depth of flavor that comes from freshly ground spices. In my optimized version, I've replaced refined sugars with natural cane sugar and emphasized the use of freshly ground spices for an unparalleled aroma. This wholesome vegan recipe is not only delicious but also packed with vitamins and antioxidants from the pineapple and chili peppers.
Preheat your barbecue or grill pan to medium heat. Make sure it's clean and brush it with a little oil to prevent sticking.
In a mortar and pestle, combine the chopped red chili pepper, 5 tsp of the cane sugar or brown sugar, and 1 tsp of paprika. Grind everything together until you get a fine, well-mixed spice blend.
Spray or brush the grill with a little vegetable oil to prevent sticking. Place the pineapple slices on the grill and cook until caramelized, about 2-3 minutes per side. You may see some nice grill marks – that's perfect!
Serve the grilled pineapple slices immediately, while they're still warm and caramelized. You can enjoy them as is or with a dollop of coconut cream or yogurt for extra creaminess.
* Nutrition information is automatically estimated and may vary based on actual ingredients, portion sizes, and preparation methods. Values are approximate.