I found a dry slot yesterday afternoon where starting the grill to cook up some dinner burgers came along, so while the coals readied themselves, I peeled and cored a fresh pineapple, then split it top to bottom in halves. One I cut into chunks for snacking and the other half went on the grill with the burgers. I also cut a Vidalia onion in half and peeled off the dry skins. The onion halve went on the grill too and were brushed with olive oil blended with a specialty seasoned salt. All I'll say is that Ma and I ate very well last night.
If you have not grilled pineapple, you should try it. I have brushed it with a pineapple juice/brown sugar glaze that has a little cinnamon and chili powder in it. I've used a glaze of chili sauce and brown sugar. I've done cherry jelly with ground cloves as a glaze. But the best way I have found to grill a pineapple is to simply grill the sucker, turn often so the outside gets charred just a bit but not burned. The grilling converts the sugars found in the pineapple and when you slice a chunk and pop it in your mouth youwill not believe the sweetness that will reward you.
And the grilled onions? They too are about as sweet as if someone sprinkled sugar on them but no sugar is used.
