How to Make Peppered Pineapple on the Griddle<\/h2>\n
So how does grilled pineapple translate to the griddle? I\u2019m pleased to report it\u2019s an absolute triumph. Griddling delivers the same smoky-sweet caramelization, the same candy-like crust, the same succulent flesh\u2014with considerably less risk of flare-ups. In the following recipe, black pepper cranks up the heat, while mezcal adds the smoke. <\/p>\n
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You don\u2019t normally associate black pepper with fruit, but its pungent heat pairs perfectly with brassy acidity of pineapple. (The black specks look cool, too, and you should never underestimate the importance of looking cool.)<\/p>\n
Counterpointing the heat is homemade whipped cream\u2014appropriately flavored with mezcal\u2014tequila\u2019s smoky brother, made with fire-roasted cactus hearts. <\/p>\n
Put it all together and you get a dessert that\u2019s familiar, yet surprising and other worldly. And when you think about, isn\u2019t surprise the secret ingredient in our most alluring desserts?<\/p>\n
Note: Don\u2019t have a griddle? Set up your grill for direct grilling and heat it as hot as it will go. Clean and oil the grate well before adding the peppered pineapple slices. Grill over high heat until both sides are sizzling and darkly browned, 2 to 4 minutes, turning with a spatula. <\/p>\n
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