A few weekends ago, Neil’s mother made us a dessert that I’ve been craving ever since. The flavors stuck with me and I knew I would have to make it for myself.
The original recipe for Grilled Pineapple with Tequila-Brown Sugar Glaze is from Bon Appétit circa 1997. My mother-in-law modified it slightly, soaking the pineapple in the heavenly liquid for a few hours and serving it with homemade margarita ice cream and toasted coconut ice cream; THAT was pure heaven in a bowl.
And I modified it tonight, soaking the pineapple overnight to really absorb the tequila goodness and serving it with coconut yogurt and some lime zest. The result was a dessert that made my whole family feel like we had checked out and taken a trip to the tropics. A little ‘vacation on a plate’, if you will.
The smell coming off the barbeque as the pineapple rounds cooked was amazing. My dad said it smelled like toasted marshmallows, as the warm, sugary, caramely- scent wafted through the air.
The coconut yogurt was a last minute addition when it caught my eye at Fiesta Farms. I hardly ever buy full-fat yogurt, but this was a treat that was well worth it. I bought Liberte brand and it was creamy and delicious with real pieces of coconut throughout.
Here’s my version of this sinfully good but fairly guilt-free dessert:
Grilled Pineapple with Tequila-Brown Sugar Glaze and Coconut Yogurt
Serves 6-7 people
3/4 cup tequila
3/4 cup packed brown sugar (I actually used Splenda’s brown sugar blend – a mix of real brown sugar and Splenda – so I used a little less than ¾ cup)
1 1/2 tsp vanilla extract
1/4 teaspoon ground cinnamon
1 large pineapple, peeled, cored, cut into thick rounds
1 pint of coconut yogurt
Zest of 1 lime
Stir the first 4 ingredients in a small bowl until sugar dissolves.
Marinate the pineapple in the mixture, cover and refrigerate. I let it sit overnight for about 24 hours, but you can marinate it for 2-3 hours and it should be just as good (though maybe not as ‘boozy’)
When you’re ready to grill, turn the BBQ to medium heat. Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 5-10 min total.
Serve immediately with a dollop of yogurt and a sprinkle of lime zest.
Then, try to resist drinking the remaining marinade. Neil basically asked me for a straw. Luckily I distracted him and decided to save the remaining liquid in an air-tight container in the fridge. We may attempt some special drinks with it this week…