Smoked Pineapple
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The collision your grill has been waiting for: the islands' sweetest fruit and the islands' sweetest smoke. Dessert, salsa, burger topping — it refuses to stay in one lane.
Ingredients
- 1 ripe pineapple, peeled, cored, quartered lengthwise
- 2 Tbsp brown sugar
- Pinch of sea salt
- Optional: li hing mui powder, vanilla ice cream
Cook Sequence
- Dust the spears with brown sugar and salt.
- Smoke at 250°F over kiawe chips or chunks about an hour, turning once, until bronzed.
- Optional: 60 seconds over direct flame for char marks.
- Serve warm — over ice cream, chopped into salsa, or on a burger.
Round Out the Plate
- Hawaiian Mac Salad — the plate-lunch essential
- Coconut Rice — sweet counterpoint to the smoke
- Grilled Pineapple Salsa — bright and smoky
Stock the Fire
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Double 3-oz smash patties on a ripping flat-top over kiawe lump — pineapple caramelized in the tallow, island mayo, King's Hawaiian bun. A smash burger with actual smoke in it.
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