Grilled Pineapple with Basil-Tarragon Cream

>> Tuesday, June 16, 2015

Grilled Pineapple with Basil-Tarragon Cream

When you grill pineapple slices, their juices sizzle into caramel and they're richer, smokier. Pair it up with this bright and creamy sauce, and you have breakfast, a side dish, dessert, or all three, if you make enough. This also makes a tasty dip for a spread of fresh-cut fruits.

Basil-Tarragon Cream

By the way, I think people should use tarragon more often. I'm on a quest to bring it back into common use. It has a slight flowery licorice flavor, but if you don't like licorice, I'll emphasize that it's a slight hint of licorice or anise. Tarragon is popular in traditional French cooking. We used to grow a tarragon bush at our house, but now that we're apartment-dwellers there just isn't room. The dried leaves are fine, though a bit milder and mellower. Try using in in salad dressings or with poultry and fish, too.


1 cup plain fat free yogurt
1 tsp fresh tarragon, snipped
3 tsp fresh basil leaves, snipped
1 tsp lemon zest
1 tsp honey
1 large pineapple


About 1 hour before serving, stir together the yogurt, tarragon, basil, lemon zest, and honey. Allow to sit at room temperature until ready to serve.

Cut off the top and bottom of the pineapple, then cut off all the outside skin. Cut out any of the "eyes" of pith in the fruit. Cut out each section of fruit from top to bottom around the core (think of making a hexagonal stop-sign shape). Cut each section into 1-inch thick slices.

Heat the grill to medium-hot. Lay the slices on the grill, or place them on a grill pan and set it on the grill. Cook for 4-6 minutes on each side, or until the surface is turning golden brown and the fruit is heated through. Serve with a scoop of cream sauce on top.

If you have any leftovers, store the fruit and cream separately, so that the sauce doesn't get runny.

Makes 1 cup of sauce and about 30 slices of pineapple.


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