*Vegan
You don’t have to know the first thing about cooking to master grilled pineapple. A pineapple is delicious on its own. Add cinnamon and coconut oil, then allow the natural sugars to caramelize over a fire, and you’ve got something really special.
1 whole pineapple*
½ teaspoon ground cinnamon
2 tablespoons coconut oil
1. Using a sharp knife, cut the pineapple into quarters, making sure to cut around that hard core and throw the core out.
2. Cut the skin away and slice each quarter in half lengthwise for 8 peeled pineapple wedges.
3. Get a grill pan really hot.
4. Shake some cinnamon over the pineapple wedges. Rub it into the wedges until they are coated.
5. Melt your coconut oil in the hot grill pan. Drop the pineapple on the hot grill pan and grill for 4 minutes per side.
*Did you know that in New York City’s Eataly market, Mario Batali’s Italian-themed grocery food court, there is a person whose job title is Vegetable Butcher? You can either read my two-sentence instruction on how to cut your pineapple, or you can go there and defer to a professional and feel like a schmuck-on-wheels (alternately, a “job creator”).