Grilling fruit enhances its flavor as the heat caramelizes its natural sugar. We like to grill an entire pineapple, saving slices to chop up and use as a quick topping for ice cream or yogurt. This sauce pairs well with savory dishes.
Makes 2 cups
2 cups grilled pineapple
2 tablespoons olive oil
1 large garlic clove, minced
1 cup mint, finely chopped
2 tablespoons honey
2 tablespoons red wine vinegar
Juice of half of a lime
Cut the fruit into rings or spears and cook over hot coals or flame until grill marks appear, turning once. Cool and cut into chunks.
In a pan over mediumhigh heat, add olive oil. When warm, add garlic and cook until soft. Add mint; cook for about 30 seconds.
Place pineapple, mintgarlic mixture, honey, red wine vinegar and lime juice in a blender. Pulse briefly, keeping the sauce slightly chunky.
It can be refrigerated up to 1 week. The pineapple will release more juice so mix thoroughly before serving.
PAIRINGS
Grilled meats including pork tenderloin, lamb chops, chicken, fish and shrimp, tacos, burritos
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