From The Healthiest Meals on Earth, by Jeannette Bessinger and Dr. Jonny Bowden
Prep time: 5 minutes
Cook time: 4 minutes
Grilled Pineapple:
1 fresh pineapple, peeled, cored and cut into1/3″ rings
Set grill to medium low.
Grill each side for 2 minutes until lightly caramelized.
Place gently on plate and allow to rest until slightly cooled.
Yield: 6-7 rings, depending on size of pineapple
Broiled Grapefruit:
2 pink grapefruit
4 teaspoons honey
Preheat oven broiler.
Halve grapefruits (can also run a knife along the sectional membranes to loosen individual bites, if desired)
Drip 1 teaspoon of honey onto the top of each.
Place on broiler pan and broil for 4-6 minutes until lightly caramelized.
Yield: 4 grapefruit halves
Notes:
Preparing fresh pineapple: Fresh pineapple doesn’t ripen after picking, so try to choose a ripe one: the leaves should be green and look fresh, the “eyes” on the skin plump. It should be firm and give off a strong sweet smell of pineapple.
To prepare a fresh pineapple yourself, twist the crown from the pineapple, slice it in half the long way and then quarter it. You can then cut out the core and cut off the rind. These quarters can be cut up into chunks and grilled shish kebab style.
To core and peel it for rings, it helps to have a proper corer and curved peeling knife, available at specialty stores. But most grocers sell fresh pineapple already peeled and cored for you.
Try a sprinkling of fresh ground black pepper, cayenne or ginger on the pineapple for a light, added kick. Fresh squeezed ginger juice (just grate the ginger and squeeze it or use a juicer) or ground ginger is also good on grapefruit.