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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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We love fresh pineapple but it doesn't love us back - the whole family gets nasty acid burns on our lips and tongues. So I came up with this recipe to give us the fresh pineapple flavor we love without the acid issues. Great made outside on the grill. Great made inside in a skillet. Just plain great. Ingredients:
1 fresh pineapple, as ripe as can be gotten |
1/4 cup soy sauce |
2 tablespoons canola oil (optional) |
Directions:
1. Remove top and bottom of pineapple.
2. Peel. It is not possible to get all the eyes off without wasting a good deal of the pineapple so compromise on how many eyes you can stand to pick out at the table. Some pineapples have seeds in their eyes, just pop them out with the tip of a paring knife.
3. Slice crosswise into rounds about 3/4 thick.
4. Brush pineapple slices with soy sauce.
5. Heat grill medium hot, brush grill with oil if necessary to prevent sticking.
6. OR, heat lightly-greased skillet medium hot.
7. Cook pineapple steaks about 5 minutes on each side or until lightly browned, brushing with soy sauce before turning.
8. Some people eat the core, some do not.
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