Grilled Pineapple with Caramel Sauce

May 30, 2011 (CHICAGO)

5 Tablespoons unsalted butter
1 cup light brown sugar
¼ teaspoon cinnamon
1 whole vanilla bean, split

1 large ripe pineapple, peeled
Preheat grill to medium to medium high heat.

Split vanilla bean lengthwise and scrape seeds from inside vanilla bean. Melt butter in small saucepan over medium heat. Add vanilla bean and whisk in brown sugar, cinnamon and vanilla seeds. Cook approximately 10 to 12 minutes, whisking occasionally until thickened. Remove vanilla bean.

Cut out side skin from pineapple and slice into 6 to 8 slices. Brush with Sauce and grill on each side approximately 2 to 3 minutes.

Serve topped with additional sauce.

Serves 6 to 8.

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