PantherDave Posted June 5, 2006 Share Posted June 5, 2006 How thick is the ideal slice, I have a whole pineapple, so I'm going to slice and grill some to have with some chops this evening. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 5, 2006 Share Posted June 5, 2006 From what i have seen on Food Network shows, it appears slices are between 1/4 and 1/2 inch thick. Perhaps pop on to foodtv.com and od a search on grilled pineapple ot see what any recipes suggest. Quote Link to comment Share on other sites More sharing options...
twiley Posted June 5, 2006 Share Posted June 5, 2006 I'll go 1/2 - 3/4 of am inch. I grilled up some avocado last night. It was interesting. Quote Link to comment Share on other sites More sharing options...
Hugh 0ne Posted June 5, 2006 Share Posted June 5, 2006 Bier grilled pineapples at our little shin-dig yesterday, he had them sliced about 1/2" thick. They came out excellent for his pineapple salsa. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted June 5, 2006 Author Share Posted June 5, 2006 Thanks fellas-I'll go 3/4" since I'll be cooking over coals. Quote Link to comment Share on other sites More sharing options...
godtomsatan Posted June 5, 2006 Share Posted June 5, 2006 I grilled up some avocado last night. It was interesting. Interesting. How thick? Quote Link to comment Share on other sites More sharing options...
twiley Posted June 5, 2006 Share Posted June 5, 2006 Interesting. How thick? I cut them in half and seared them on the grill for about 45 secs. Here's the entire recipe: 10 tomatoes, quartered 4 avocados, peeled, halved, and pitted Extra-virgin olive oil, for drizzling 1 red onion, sliced 1/2 lemon 1 cup pesto sauce 1/2 cup pine nuts Parmiggiano-Reggiano Preheat a grill over medium heat. Cover a large tray with tomato quarters, and set aside. Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again. In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, sprinkle pine nuts and cheese on top, to taste. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 6, 2006 Share Posted June 6, 2006 PD, what are you looking to do with it? generally i quarter and clean the pineapple then mark each side.... let it cool. i often dice it... so will divide each 1/4 by 3 and dice. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted June 6, 2006 Author Share Posted June 6, 2006 I cut them 3/4" thick-four rings, then added a toothpick for sturdiness. I then slapped them on the grill and flipped every 2 mins until I had some sear marks, then sprinkled the top with gratted cheddar and melted that on top-it was delicious. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 6, 2006 Share Posted June 6, 2006 Quote Link to comment Share on other sites More sharing options...
Grits and Shins Posted June 6, 2006 Share Posted June 6, 2006 I will sometimes sprinkle the pineapple with a bit of sugar :yum: Quote Link to comment Share on other sites More sharing options...
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