Grilled pineapple has been part of my repertoire since I wrote The Barbecue! Bible. So how does the preparation translate to the griddle? I’m delighted to report that you get the same smoky-sweet caramelization, the same suc¬culent flesh—with a lot less risk of flare-ups. In the following recipe, black pepper cranks up the heat, while mezcal adds the smoke.
Mezcal Whipped Cream
Place the cream in a chilled bowl and beat with an electric mixer until it starts to thicken, 3 to 5 minutes.
Add the confectioners’ sugar and mezcal and continue beating to soft peaks, 2 to 4 minutes more.
Pineapple
Just before serving, heat your griddle or plancha to high.
Prepare the pineapple: Combine the granulated sugar and pepper in a shallow bowl or aluminum foil pan and stir to mix. Have this mixture by the side of the griddle.
Impale the chunk of butter on a fork and rub it on the griddle to grease it.
Brush the pineapple slices on both sides with the melted butter. Using tongs or a fork, dip each pineapple slice in the sugar mixture to coat both sides, shaking off the excess. As you coat the pineapple slices, place them on the griddle.
Cook the pineapple slices until sizzling and darkly browned on the bottom, 2 to 4 minutes. Using a spatula, invert and cook the other side the same way
Transfer the pineapple slices to a platter or plates and top with dollops of the mezcal whipped cream.
Recipe Notes
When buying whole pineapple, look for fruit with a yellow or golden rind: It will be sweeter than those with green rinds. To save time, you could use prepeeled and precored pineapple. Again, a bright yellow color indicates sweetness. Slice crosswise as directed. Mezcal is a Mexican cactus spirit with a pronounced smoky flavor—the result of roasting agave hearts in a fire-heated pit.
