Food & Wine USA - (08)August 2019

32 AUGUST 2019

MAD GENIUS TIP

Pick pineapples with

lush, green foliage; the

bottom (stem end)

should have a slightly

sweet fragrance.

Grilled Pineapples with

Barbecue-Spiced Breadcrumbs

and Country Ham

ACTIVE 40 MIN; TOTAL 1 HR 5 MIN

S ERV ES 8

Slow-grilling whole pineapples concen-

trates their flavor and tenderizes the fruit,

which pairs wonderfully with salty country

ham and crispy panko seasoned with bar-

becue spices.

2 medium-size (about 3-lb.) fresh

pineapples, peeled

21 / 2 Tbsp. extra-virgin olive oil, divided

1 Tbsp. seasoned salt (such as

Lawr y’s)

(^1) / 2 tsp. smoked paprika
(^1) / (^2) cup panko
3 oz. thinly sliced country ham or
prosciutto, torn into large pieces

1. Preheat a gas grill to medium (350°F
   to 400°F) on one side, or push hot
   coals to one side of a charcoal grill.
   Place pineapples on their sides on
   grates over unlit side of grill. Grill,
   covered, until pineapples are tender all
   the way through when poked with a
   skewer and outsides are deeply
   charred, 20 to 30 minutes, turning
   every 5 minutes. Transfer to a carving
   board, and let pineapples cool slightly,
   about 15 minutes.
   2. Meanwhile, heat 2 tablespoons oil in a
   medium skillet over medium. Add seasoned
   salt and paprika, and cook, stirring con-
   stantly, until fragrant, about 30 seconds.
   Add panko, and cook, stirring often, until
   well coated and toasted, 2 to 3 minutes.
   Transfer to a bowl, and let cool completely,
   about 10 minutes
   3. Using a serrated knife, slice pineapples
   crosswise into^1 / 3 -inch-thick rounds; arrange
   on a serving platter. Top with country ham
   and panko mixture; drizzle with remaining
   11 / 2 teaspoons oil. Serve immediately.
   WINE Tropical fruit–inflected California
   Chardonnay: 2017 MacRostie Sonoma
   Coast

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