Here is the last of the recipes from the Beat the Heat Mexi-Que menu, Grilled Blackstrap Caramelized Pineapple.
Blackstrap molasses is a gold mine of minerals. High in iron, manganese, copper, calcium and more, I try to use this as a sweetener whenever I can, provided the licorice flavor doesn’t overpower a dish. It’s really great in oatmeal.
So when I needed something to caramelize my grilled pineapple, the first thing I turned to was my jar of blackstrap.
You will need:
- one whole pineapple
- a sharp knife
- blackstrap molasses
- raw agave nectar (honey will do too)
- no more than a TBSP Earth Balance vegan butter, melted (or regular butter, or even a little coconut oil, also melted)
- a small squeeze bottle or basting brush
This pineapple couldn’t be easier and doesn’t really even qualify as a recipe in my book. 
(that’s the best kind of cooking, right?)
Preheat your grill to high. Cut MOST of the top leaves off of the whole pineapple but leave a short stub for ‘decorative effect’. Cut the pineapple into quarters from top to bottom (yes, the skin /rind is still on.) Don’t you feel like you are in the tropics now?
Squeeze a tablespoon or two of the molasses into the squeeze bottle, then drizzle about half that in agave nectar and about the same amount of your butter/oil. (Measuring is not important. Basically you are just making a thick basting liquid that will give color and allow the pineapple to caramelize a bit on the grill.) Cap the bottle and shake until mixed.
Coat your grill with nonstick spray or coconut oil. Lay the quarters on the grill and squeeze along one side of the pineapple then place that side face down on the grill. 5 minutes on one side, then drizzle the next ‘bare’ side of the pineapple and now place that side facedown so it can caramelize. Another 5-7 minutes on this side will do the trick.
Allow to cool for a few minutes before eating. Serve with a knife and fork and cut pieces off the rind as you go.
If you want to be extra fancy, serve it a la mode with a small scoop of something cold: Coconut Bliss dairy-free vanilla ice cream or maybe a lemon sorbet. Perfect for a HOT summer evening!
Enjoy!
#1 by Joan on June 14, 2010 - 3:58 pm
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Shari, what kind of oil do you use for baking?
.-= Joan´s last blog ..Cleaning the Water Butts =-.
#2 by Shari B. on June 15, 2010 - 8:56 pm
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Hi Joan! It usually depends on what I’m making, what flavor and what heat. The other night I made MSP some gluten-free brownies and I used coconut oil in the mix. When I roast veggies sometimes I use olive oil, even if the heat is at about 300, sometimes I’ll use macadamia nut oil. It seems I don’t BAKE very often.
#3 by Cindy on June 11, 2010 - 9:32 am
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Um…YES PLEASE.
I have to have this now!
Thanks for such a great recipe!
xoxox
.-= Cindy´s last blog ..Finally, lesson numero uno. =-.
#4 by Joan on June 10, 2010 - 6:13 pm
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I need to get my jar of blackstrap molasses out more often…I usually just use it for a recipe that calls for it. I like your idea of carmelizing with it…hmmm I’ll try it with sliced onion I think. Great idea with the oatmeal…never thought of that. Thanks!
.-= Joan´s last blog ..Cleaning the Water Butts =-.
#5 by Joan on June 11, 2010 - 8:22 pm
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ok, I just had to come back to report! Last night I carmelized some sliced onions in molasses and olive oil…yum! Loved it! Sadly hubster doesn’t like onions…:) more for me!! yay
And tonight…I pan fried Salmon in molasses and olive oil…one word…OMGosh! Ok 3 words but all necessary…to die for! Much like teriyaki, but clearly WAY healthier!!! I’m so stoked!! You’ve just opened up a whole new world of possiblilities by inspiring me to dust off my jar of molasses!
YOU ROCK!!
.-= Joan´s last blog ..Cleaning the Water Butts =-.
#6 by Joan on June 11, 2010 - 8:24 pm
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btw…do you think cooking/heating the molasses kills the good properties of it? just wondering out loud.
.-= Joan´s last blog ..Cleaning the Water Butts =-.
#7 by Shari B. on June 12, 2010 - 5:54 am
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Hi Joan!
I’m guestimating here but I would definitely imagine that yes, some of the nutritional value is diminished during cooking especially at high heat. It’s my understanding that the molasses has been boiled during the production process to begin with so hopefully the next round of cooking leaves SOME of the good stuff.
Great point Joan!
#8 by Shari B. on June 12, 2010 - 6:06 am
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Wow that salmon sounds great!!! So glad that you have been inspired, that’s so cool!!
OK, so while we are on the topic of heat and nutritional value in this thread, how do you feel about using your olive oil at high heat? (or do you pan fry below 200 degrees?) I use coconut oil or macadamia nut oil to pan-fry or stir-fry because those oils have higher smoke points. Not meaning to sound like I’m criticizing at all, just wondering what your take is on that subject since I know you study a lot about nutrition too.
#9 by Joan on June 12, 2010 - 3:13 pm
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no criticism taken…I love sharing and learning.
I buy unrefined coconut oil which only has a medium heat rating. The refined coconut oil has a high heat rating (I get this from the Spectrum jar label) but I’ve read somewhere the unrefined is a better health choice. When I pan fry or stir fry the coconut smokes sooner for me than the olive oil. I don’t know what temp I cook at, but lower for sure because I very much dislike cleaning up grease splatter all over the stove etc. If I have to cook hotter I fry in my stock pot!
haha because the tall sides catch more of the mess. But when I fry hotter, I end up burning edges…so lower temps is what I do. I use the coconut oil for sauteeing shrimp or scallops, but olive oil too. I think I’m just used to olive oil…more a habit to grab that…plus I’m a quarter Italian…probably has something to do with it! Is there something detrimental to using olive oil at high heats?
.-= Joan´s last blog ..Cleaning the Water Butts =-.
#10 by Shari B. on June 14, 2010 - 5:07 am
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Hi Joan! I am totally with you on the high-sided pan! I hate cleaning up my oil splatters too! Such a hassle! Sounds like you are right on the money with your oils. Unrefined oils have a lower smoke point than refined oils. I’ve heard that you don’t want to heat your olive oil any higher than 200-250 or it burns off the nutrients and you get the same end result as rancid oil with a changed molecular structure (I’ve also heard that the smoke/fumes from overheated olive oil are ‘toxic’ but I’m not sure how much I buy into that one.) I use the mac nut oil for high heats – supposedly had a smoke point somewhere between 389 and 410 degrees. That said, I don’t like to cook at high heats often because I seem to have the voices of raw foodists in the back of my head telling me I’m killing all the great enzymes by cooking my food in the first place!!