Piña a la parrilla al estilo de las churrasquerías brasileñas

Ingredientes

• 1 fresh ripe pineapple, peeled, cored, and cut into 1/2-inch-thick spears or planks
• 1/4 cup unsalted butter, melted
• 1/4 cup light brown sugar, gently packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt

Preparación

1. 1

   Make the glaze: In a small bowl or measuring cup, whisk together the melted butter, brown sugar, cinnamon, and salt until combined.

2. 2

   Coat the pineapple: Arrange the pineapple on a baking sheet lined with foil or large platter. Brush the glaze over both sides of the pineapple. Optional but for slightly deeper flavor, let the pineapple stand for up to 5 minutes before cooking.

3. 3

   Grill: Preheat the grill to medium-high heat, about 400°F (200°C). Place the pineapple directly on the grill and cook for 3–4 minutes. Flip and cook for another 2–3 minutes, until warmed through with grill marks and lightly caramelized edges.

4. 4

   Oven Broiler: Set your oven to broil and line a baking sheet with foil. Arrange the pineapple in a single layer on the prepared baking sheet. Broil about 6 inches from the heat source for 3–4 minutes, until beginning to brown. Flip and broil for another 2–4 minutes, watching closely during the final few minutes. Brown sugar goes from beautifully caramelized to “well, that escalated quickly” with impressive speed.

5. 5

   Finish and serve: Brush with any remaining glaze, if desired. Serve warm on its own or with vanilla ice cream or whipped cream.