Grilled Pineapple Rumaki

11
Ingredients

1h
Prep Time

15m
Cook Time

1h 15m
Ready In

Recipe: #19310

May 26, 2015

Categories: Bacon, Pineapple, Appetizers, Pacific Rim, Grilling (Outdoor), Gluten-Free, No Eggs, Herbs, more

recipe by:
Chocolatll

"Adapted from Barbecue USA. To set up a three-zone fire on a charcoal grill, rake half the lit coals into a double layer on one-third of the bottom grate. The rest of the coals go in a single layer in the center; the other third of the grate should have no coals. This gives you three different heat zones--a hot zone for searing, a medium zone for cooking, and a safety zone for holding food. Prep time includes marinating time."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (42.2 g)
Calories 177
Total Fat - 13 g
Saturated Fat - 4.1 g
Cholesterol - 31.2 mg
Sodium - 921.9 mg
Total Carbohydrate - 3.4 g
Dietary Fiber - 0.1 g
Sugars - 2.5 g
Protein - 11 g
Calcium - 4.4 mg
Iron - 0.4 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

Combine all marinade ingredients in a nonreactive bowl.

Step 2

Add pineapple and stir.

Step 3

Let marinate 1 hour.

Step 4

Drain marinade and strain into a saucepan.

Step 5

Bring to a boil over high heat.

Step 6

Cook until syrupy, about 5 minutes. Set aside.

Step 7

Wrap each pineapple piece with an herb sprig and a piece of bacon.

Step 8

Secure the bacon with a bamboo skewer or a wooden toothpick.

Step 9

Can be prepared several hours ahead up to this point.

Step 10

Set up grill for three-zone grilling and preheat (see intro for instructions).

Step 11

Brush and oil the grill grate.

Step 12

If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).