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Grilled Pineapple
from the kitchen of Sharmagne Leland-St. John

1 whole pineapple
¾ cup light brown sugar
2 tablespoons softened sweet butter
¼ cup ground cinnamon

Remove the skin, crown and core of the pineapple.
Insert a barbecue spit into the length of the pineapple.
Mix together the sugar and cinnamon. Spread out onto
a cookie sheet or waxed paper. Rub the butter onto all
sides of the pineapple and roll it in the sugar mixture until
it is completely encrusted. Place the spit with the pineapple
in a preheated 400º grill with an oven proof dish beneath
it to catch the drippings. Turn the motor on and cook for
one hour.

To serve, slice the pineapple vertically into thin slices.

Editor’s Note: You can also bake in an oven turning several


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