You read right. Traeger'ed fruit. So wickedly simple and delicious you might never eat fruit raw again. Grilling fruits helps to bring out their natural sweetness and adds a perfect hint of savory smoke. Our favorite fruits to grill include most pit fruits (think peaches, nectarines, plums) and pineapple. Grilled fruit is delightful mixed into salads, makes for a fantastic side dishes, and works as amazing personal desserts.
Grilled Balsamic Peaches:
Pellet Recommendations: Apple or Hickory
Prep Time: 15 minutes
Cook Time: 8-10 minutes
4 fresh peaches, halved and pitted
1 1/4 cup balsamic vinegar
6 tablespoons brown sugar
Stir brown sugar and vinegar together in a small saucepan over meadium heat. Simmer until the liquid has reduced by about half.
While your glaze is simmering, set your Traeger to smoke with the lid open for 4-5 minutes to establish the fire. Then set the heat to 400 degrees fahrenheit and let your grill preheat for 10-15 minutes.
Place peaches directly on the grill, flesh side down and cook for 5 minutes until the flesh starts to soften and carmelize. Flip the peaches and brush with the top with balsamic glaze. Cook for another 2-3 minutes.
Transfer the peaches to a serving platter and drizzle with the remaining glaze.
These peaches are delicious for a sweet dessert served with a side of ice cream or sprinkle with fresh cracked black pepper and blue cheese for a savory side dish.
Grilled Brown Sugar Pineapple:
Pellet Recommendations: Hickory, Oak or Apple
Prep Time: 5 minutes
Marinate time: 30 minutes to overnight
Cook Time: 10 minutes
1 Fresh Pineapple, peeled and cut into 1/2 - 1 inch slices
3 tablespoons melted butter
1 teaspoon brown sugar
1 dash cayenne pepper (or your favorite hot sauce)
In a resealable plastic gallon bag, combine the melted butter, brown sugar, cayenne pepper and pineapple slices. Shake to coat the pineapple slices evenly. Let marinate in the refrigerator for at least 30 minutes or up to overnight.
Start your Traeger on smoke with the lip open for 4-5 minutes to establish the fire, then set your grill to high (400-450 degrees) and allow it to preheat for 10-15 minutes.
Grill the pienapple for 2-3 minutes per side until the flesh starts to carmelize and grill marks appear.