When it comes to non-meats, pineapple is my absolute favourite thing to grill in this entire world. The caramelised, almost bruléed sugars and smoky flavours are magnificent in a cocktail, and the charred fruit makes a superlative burger or pizza topping. (That’s right, pineapple on pizza is good; haters to the left.)
Photo by Sam Bithoney.
But grilled pineapple is also one half of your new favourite appetiser: Grilled pineapple wrapped in prosciutto. This perfect pairing has almost every flavour you could want in a single bite: Sweet, tangy, salty, smoky and a little fatty — it’s all there, my friends. (If you’re a fan of prosciutto con melone, I urge you to try this — dare I say “upgraded”? — snack at your soonest opportunity.)
In addition to being the best of all flavorful worlds, they’re — to borrow an expression from my father — as easy as falling off a log. Just cut your pineapple into grill-able shapes (rings and spears both work well), and grill them over medium-high heat for a few minutes, just long enough to get some good colour on there but long enough to dry out your fruit. Remove them from the grill, let them cool slightly, and wrap ’em up in thin slices of fatty, salty prosciutto. If you’re around other people, place them on a platter and watch as they disappear at an alarming rate. If you’re not around other people, eat each pork-enrobed spear in rapid succession, with juice streaming down your chin and happiness in your belly. (If you don’t have a grill, do not despair; you can use a grill pan or a cast iron pan.)