Char-grilled pineapple soaked in spicy booze is a surefire crowd pleaser.
1 fresh pineapple
About 2 cups tequila
1 to 2 jalapeños, to taste, diced and seeded
About 1/2 cup brown sugar
1. Cut 1/4 inch off top of pineapple, then cut out its hard core. Pour in tequila and jalapeño and let soak for a few hours. Strain jalapeño, then reserve tequila for margaritas with a kick!
2. Cut 1/4 inch off bottom of pineapple and trim off outer shell. Slice into 1/4-inch-thick rings. Liberally coat rings with brown sugar and press some jalapeño bits into each. Let rings sit for 20 minutes before grilling.
3. Grill rings over medium heat for about 5 minutes per side. Top with diced jalapeño and serve immediately. Serves about 5.
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