Ingredients
-
pineapple, peaches or bananas
1Food Prep
Start by prepping all of your fruit.
Pineapple: Cut off the top, the heel end and the rind from the outside. Then simply cut your pineapple into rings. You may also remove the core if you like.
Peaches: Wash peaches and cut them in half, removing the pit.
Bananas: Select ripe but firm bananas. Overripe bananas get soft quickly and are more difficult to grill without falling apart. Also, leave the skins on your bananas so they’re easier to handle on the grill. Cut them in half lengthwise.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
Allow your grill to heat up with all vents fully open. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Pineapple: Place your pineapple directly over the coals and grill it until the flesh has good grill marks and the surface is slightly caramelized, then flip your pineapple and grill the other side. If flare-ups occur, move your pineapple to the cooler side of the grate. Grill your pineapple until it’s slightly tender but not too soft.
Peaches: Place your peaches cut side down on the grate directly over the coals. Grill your peaches until they have good grill marks or are slightly caramelized, then move them to the cooler side of the grate. Continue cooking them until they become a bit more tender, but not too soft.
**Bananas:**Grill your banana quarters cut side down, skin side up directly over the coals. Once you get nice grill marks, move your bananas to the cooler side so they can heat all the way through, but not burn or get too soft.
