Grilled Pineapple with Brown Sugar Butter Glaze

• 1

  Slice off the top and bottom of the pineapple, then cut away the outer peel. Slice the pineapple into ½-inch thick rounds. Use a small round cookie cutter to remove the core from each slice.

• 2

  In a small saucepan over medium-low heat, melt the Challenge Unsalted Butter. Add the brown sugar, lime zest, lime juice, salt, and cayenne if using. Stir until the sugar dissolves and the glaze is smooth, glossy, and slightly thickened, about 2–3 minutes. Keep warm.

• 3

  Preheat the grill to medium-high heat. Lightly oil the grill grates. Grill the pineapple slices for 2–3 minutes per side, until lightly charred and beginning to soften.

• 4

  During the last minute or so of grilling, brush the pineapple with the brown sugar lime butter glaze, then flip once more to let the glaze caramelize onto the pineapple. Watch closely so the sugar caramelizes but doesn’t burn.

• 5

  Serve the grilled pineapple warm with vanilla ice cream, fresh mint, extra lime zest if desired, and more brown sugar lime butter glaze drizzled over the top.

Notes

• A small round cookie cutter makes coring the pineapple slices quick and clean.
• The cayenne is optional, but a couple pinches add great heat and balance out the sweetness of the brown sugar glaze.
• The glaze will thicken slightly as it sits and becomes almost caramel-like, perfect for drizzling over the pineapple and ice cream.
• This is best served warm, right off the grill.