Grilled Pineapple with Yuzu Kosho (Printable)

Delightful grilled pineapple with a citrusy-spicy butter.

# Components:

→ Fruit

01 - 1 ripe pineapple, peeled, cored, and cut into thick rings or spears

→ Butter

02 - 4 tablespoons unsalted butter, softened
03 - 1 to 1.5 teaspoons yuzu kosho, to taste
04 - 1 teaspoon honey, optional
05 - Zest of 1 lime

→ Garnish

06 - Flaky sea salt, to taste
07 - Fresh mint leaves, for serving
08 - Lime wedges, for serving

# Method:

01 - In a small bowl, combine the softened butter, yuzu kosho, honey (if using), and lime zest. Mix until smooth and adjust yuzu kosho to taste.
02 - Preheat a grill or grill pan over medium-high heat.
03 - Pat pineapple slices dry. Lightly oil the grill grates. Grill pineapple for 3 to 4 minutes per side until tender and grill marks appear, caramelizing the fruit.
04 - Immediately smear or dollop each slice with yuzu kosho butter while hot, allowing it to melt over the pineapple.
05 - Sprinkle with flaky sea salt, garnish with mint leaves, and serve with lime wedges.

# Expert Advice:

01 -
  • Combines sweet, smoky grilled pineapple with bold, spicy yuzu kosho butter for complex flavors.
  • Quick and easy to prepare, making it ideal for warm-weather entertaining.
  • Vegetarian and gluten-free, suitable for a variety of dietary preferences.
  • Versatile serving options that pair beautifully with sorbets or chilled beverages.
02 -
  • Increase yuzu kosho gradually to avoid overpowering the buttery sweetness.
  • Use tongs for easy handling and even grilling of pineapple slices.
  • Lightly oil the grill before heating to prevent sticking and ensure consistent grill marks.
  • Serve immediately after adding butter to enjoy the melty, rich texture.
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