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Brazilian Glazed Pineapple Kabobs
These were the dessert course for Vrghr's Saturday grilled "Kabobery".
Wuff has saved what is arguably "the best" for last. OH! These were SO GOOD!
This is based on a dish wuff enjoyed greatly at his local Brazilian Steak House, a place where they come around with big skewers of meat and veggies, and carve them off at your table. The pineapple dessert there was so good, wuff had to recreate it on the grill for this meal!
The grilling removed that harsh, acid-y "bite" to the fresh pineapple, rendering the fruit rich and tender and sweet. The glaze brought added sweetness, with hints of vanilla and cinnamon, and a faint aroma of curry that made guests wonder what else wuff had added. There was just enough "zip" from the tequilla that you could tell it was in there, but it played a whimsical hide-and-seek in the background, popping out with some bites but hiding behind the rich fruity flavors for others. The caramelized edges had a candy-like texture and crunch.
Wuffy could have devoured all 4 of these skewers himself, but Vrghr would have been mugged by his guests once they got a nibble of this great dessert.
What a wonderful way to finish off the meal! And so totally simple to make, for such excellent rewards!
You HAVE to use fresh pineapple, not the canned stuff. But Wuff bought one of the larger deli-display containers of the cut up wedges instead of the whole fruit. This made the dish beginner-simple to create!
Give it a try, and see what you think!
Ingredients:
3⁄4 cup tequila
3⁄4 cup packed golden brown sugar
1 1⁄2 teaspoons vanilla extract
1⁄4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1 large pineapple, peeled, cored, cut into 2 x 1 inch pieces (OR fresh pineapple wedges pre-packaged)
Directions:
In a small sauce pan, heat gently and mix the baste together until sugar just dissolves. Immediately remove from heat to retain more of the Tequila
If you are using the prepackaged pineapple wedges, check to package to be sure if it liquid-tight. Then just pour the sauce/baste over the pineapple. Put the lid back on and shake/invert the bowl several times HOLDING THE LID SECURELY to coat all the pieces
Allow to marinade 4+ hours, turning the bowl over or shaking it every hour or so (or over night, flipping the bowl over before bed time and when you get up in the morning)
Skewer the pineapple and grill over medium low heat (the sugar will definitely char if you use too high a heat). Turn several times, brushing liberally with the baste mixture each time, until the largest wedges are cooked all the way through and tender
Remove to serving plate and baste one last time. Serve hot or warm
!DEVOUR!
Wuff has saved what is arguably "the best" for last. OH! These were SO GOOD!
This is based on a dish wuff enjoyed greatly at his local Brazilian Steak House, a place where they come around with big skewers of meat and veggies, and carve them off at your table. The pineapple dessert there was so good, wuff had to recreate it on the grill for this meal!
The grilling removed that harsh, acid-y "bite" to the fresh pineapple, rendering the fruit rich and tender and sweet. The glaze brought added sweetness, with hints of vanilla and cinnamon, and a faint aroma of curry that made guests wonder what else wuff had added. There was just enough "zip" from the tequilla that you could tell it was in there, but it played a whimsical hide-and-seek in the background, popping out with some bites but hiding behind the rich fruity flavors for others. The caramelized edges had a candy-like texture and crunch.
Wuffy could have devoured all 4 of these skewers himself, but Vrghr would have been mugged by his guests once they got a nibble of this great dessert.
What a wonderful way to finish off the meal! And so totally simple to make, for such excellent rewards!
You HAVE to use fresh pineapple, not the canned stuff. But Wuff bought one of the larger deli-display containers of the cut up wedges instead of the whole fruit. This made the dish beginner-simple to create!
Give it a try, and see what you think!
Ingredients:
3⁄4 cup tequila
3⁄4 cup packed golden brown sugar
1 1⁄2 teaspoons vanilla extract
1⁄4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1 large pineapple, peeled, cored, cut into 2 x 1 inch pieces (OR fresh pineapple wedges pre-packaged)
Directions:
In a small sauce pan, heat gently and mix the baste together until sugar just dissolves. Immediately remove from heat to retain more of the Tequila
If you are using the prepackaged pineapple wedges, check to package to be sure if it liquid-tight. Then just pour the sauce/baste over the pineapple. Put the lid back on and shake/invert the bowl several times HOLDING THE LID SECURELY to coat all the pieces
Allow to marinade 4+ hours, turning the bowl over or shaking it every hour or so (or over night, flipping the bowl over before bed time and when you get up in the morning)
Skewer the pineapple and grill over medium low heat (the sugar will definitely char if you use too high a heat). Turn several times, brushing liberally with the baste mixture each time, until the largest wedges are cooked all the way through and tender
Remove to serving plate and baste one last time. Serve hot or warm
!DEVOUR!
Category Crafting / Tutorials
Species Unspecified / Any
Size 1280 x 720px
File Size 264.7 kB
Ive seen on a Steven Raichlen show, where Steve grilled the pineapple as is - but cooked the sauce separately, and then turned it into a flambe' !
And if doing that, please make sure you do not have any other flammable / explosive materials too close to your person! :p
And if doing that, please make sure you do not have any other flammable / explosive materials too close to your person! :p
Neat! Wuff is going to have to look that one up!
Sounds like a great party recipe, will all the fire and presentation!
And yes!! Extra-floofy wuffs have GOT to be extra careful with Flambe'!! *giggles* Otherwise, folks will be thinking Vrghr is an extra-kingsize Mexican Hairless! *giggles*
Sounds like a great party recipe, will all the fire and presentation!
And yes!! Extra-floofy wuffs have GOT to be extra careful with Flambe'!! *giggles* Otherwise, folks will be thinking Vrghr is an extra-kingsize Mexican Hairless! *giggles*
Oh! Fresh pineapple from the garden! That must be amazing!!
And grilling makes them even sweeter, while removing that bit of "bite" the enzymes have. These really were amazing, even using store-bought pineapple.
!WARNING!
Diet destruction warning!
Wuff can't imagine how much better a fresh home-grown pineapple will make these, but the results are pretty much guaranteed to destroy any intention of sensible eating a current diet plan might entail!
Wuff is not responsible for foxes stripping their garden bare of pineapples, and prowling the neighborhood looking for unguarded fruits to feed their craving!
!WARNING!
*giggles*
And grilling makes them even sweeter, while removing that bit of "bite" the enzymes have. These really were amazing, even using store-bought pineapple.
!WARNING!
Diet destruction warning!
Wuff can't imagine how much better a fresh home-grown pineapple will make these, but the results are pretty much guaranteed to destroy any intention of sensible eating a current diet plan might entail!
Wuff is not responsible for foxes stripping their garden bare of pineapples, and prowling the neighborhood looking for unguarded fruits to feed their craving!
!WARNING!
*giggles*
Oh, my PANCREAS . . .
I used my last 3/4 of a cup of Cuervo Gold in the marinade, and was not disappointed. The pineapple sat in it for 24 hours, the bowl being inverted and shaken occasionally. I soaked wooden skewers (the metal ones were being used on the steak) in water before threading the pineapple on them.
You really get a heavy alcoholic hit from the uncooked tequila, but it's sweet and the curry powder really makes itself known.
Great stuff!
I used my last 3/4 of a cup of Cuervo Gold in the marinade, and was not disappointed. The pineapple sat in it for 24 hours, the bowl being inverted and shaken occasionally. I soaked wooden skewers (the metal ones were being used on the steak) in water before threading the pineapple on them.
You really get a heavy alcoholic hit from the uncooked tequila, but it's sweet and the curry powder really makes itself known.
Great stuff!
Thank you for the info on your version!
Wuff didn't get quite as heavy a hit on the "raw" tequila, but that's likely because Vrghr applied the last baste just as the skewers were being removed from the grill, and they sat a bit before eating as dessert. Might have given the carry-over heat a bit of time to evaporate some of the booze. :)
Love that hit of curry in them too! Mostly aromatic, since the pineapple is such a powerful flavor and tends to mask others. But this wuff really enjoyed that extra complexity. Combined with the tequila, it kept the pineapple from become a bit too much "one note" when eaten in quantity. *grin* (and that caramelized sweet fruit just BEGGED to be eaten in quantity! *laughs*)
So glad you enjoyed these!!
Wuff didn't get quite as heavy a hit on the "raw" tequila, but that's likely because Vrghr applied the last baste just as the skewers were being removed from the grill, and they sat a bit before eating as dessert. Might have given the carry-over heat a bit of time to evaporate some of the booze. :)
Love that hit of curry in them too! Mostly aromatic, since the pineapple is such a powerful flavor and tends to mask others. But this wuff really enjoyed that extra complexity. Combined with the tequila, it kept the pineapple from become a bit too much "one note" when eaten in quantity. *grin* (and that caramelized sweet fruit just BEGGED to be eaten in quantity! *laughs*)
So glad you enjoyed these!!
Vrghr used the "Brazilian" term here, because the first time this wuff tasted kabob-grilled pineapple was at a local Churrascaria, or Brazilian Steakhouse called "Tucanos". They offered them fresh off the spit, seared with sugar and spices, though Tequila wasn't involved there (as far as wuffy can tell).
Wuff's recipe here tries to capture the same spices the Brazilian steakhouse used, with a bit of Vrghr's own twist like the curry for a bit of an aromatic touch, and the tequila for a more "adult" kick.
The mixture really is a nice enhancement to the grilled fruit. And as Walt discovered, also works very nicely when finished indoors on a griddle or fry pan.
Hope you enjoy this version!
Bon Appetite!
Wuff's recipe here tries to capture the same spices the Brazilian steakhouse used, with a bit of Vrghr's own twist like the curry for a bit of an aromatic touch, and the tequila for a more "adult" kick.
The mixture really is a nice enhancement to the grilled fruit. And as Walt discovered, also works very nicely when finished indoors on a griddle or fry pan.
Hope you enjoy this version!
Bon Appetite!
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