On Sunday afternoon I was relaxing in the backyard sipping iced coffee, listening to Elle and Maggie giggle as they ran through the sprinkler and flipping through one of my favorite magazines. Cooking Light. Did I say flipping, more like drooling over every page of grilling goodness–I’ll blame the warped magazine pages on the sprinkler… yes, that’s it, the sprinkler.
For this weeks Take to the Table Tuesday we are going to grill up some golden rings. If we had five people in my family I would say or sing, “FIVE golden rings!” but we don’t and at this time we aren’t planning to.
Unless there really is a Santa and he has the power to bring Elle the first item on her 2010 Christmas list… a baby brother. Perhaps, Mommy should not be kissing Santa underneath the mistletoe this year?! Eeeek. Moving on…
Back to the four golden rings. I love grilling fruit as it adds amazing flavor to any savory or sweet dish.
Here’s how to grill up one of our favorites, pineapple. Peaches are good too, but we will give the pineapple the spotlight tonight.
Cut off the skin of a pineapple…
slice into rounds and using a knife or small cookie cutter remove core.
Pre-Heat grill on high and clean off any bits of last night’s grilled dinner. Using tongs…
place the golden rings directly on the grill.
Grill for 10 to 15 minutes on each side.
Plate and serve! We topped our pineapple with a savory chicken curry salad with cashews and made a pineapple salsa to serve with tomorrow’s dinner of grilled fish. Please disregard the crazy red peppers here… they tried to help out this yellow on yellow dinner. I’m not sure that they really helped, but we won’t tell them that.
We also think this would make an amazing dessert topped with homemade coconut ice cream or just plain vanilla!