Grilled Curry Pineapple
- 4 Tbsp. ghee*
- 1/2 cup brown sugar
- 2 Tbsp. Ras el Hanout
- 1 cup pineapple juice
- 1 fresh pineapple, cored and sliced into ½- to ¾-inch rounds
*See our recipe for homemade ghee. Butter can be used in place of ghee.
In a medium saucepan, melt ghee with brown sugar and Ras el Hanout. Add juice, bring to boil and simmer to reduce liquid to thicken. Preheat grill to medium-high and spray with nonstick cooking spray. Brush pineapple slices with curry glaze and grill for 5 to 10 min. per side, until tender and grill marks show. (Take care not to overcook or slices will fall apart when you pull them off grill.) Remove from grill and serve.