Grilled pineapple is a heavenly gift. On the roadmap to Flavortown, it's just a few streets down from smoked bacon. It's also just about the only thing, combined with smoked coconut milk, that could improve a piña colada. Challenge accepted.
GRILLED PINEAPPLE PIÑA COLADAS
Prep Time: 5 minutes
Cook Time: 15 to 20 minutes
Recommended Pellets: Apple or Cherry
1 pineapple, peeled and cored
1/4 cup brown sugar
1/2 cup coconut milk
1 lime, juiced
320ml white run (optional)
12 ice cubes
Start the Traeger on Smoke with the lid open for 4 to 5 minutes, or until the fire is established.
Pour the coconut milk into a baking pan and smoke on the Traeger for 1 hour. The coconut milk will easily take on the smoke flavor, so if you want it less smoky smoke it for only 30 minutes.
Meanwhile, cut the pineapple into slices and sprinkle with the brown sugar.
Make sure you pick a ripe pineapple! My best tip for picking a good one is to smell it. If it has no smell, it's not ripe. If it smells too sweet or fermented, it's overripe. A light sweet smell is perfect! (If you don't like your piña colada on the sweet side, you can omit the brown sugar.)
Set the Traeger to High and preheat for 10 to 15 minutes. Grill the pineapple for about 5 minutes per side.
Once the pineapple and the coconut milk have cooled, throw them into a blender along with the lime juice, ice cubes and rum (optional).
Puree the drink until smooth. Taste it and add a squeeze of honey if it needs more sweetness.
Now comes the part where you get to take a sip and imagine that you're on a tropical oasis.