The arrival of the summer solstice, longer days and warmer nights are usually synonymous with lighter meals and backyard dinner parties, a.k.a. killer salads & cocktails!
If I had to choose one ingredient that makes me feel like I am on vacation, it’s hands down the pineapple. While there are a hundred and one ways to use pineapple, here are my two most favourite, featuring sweet & savoury grilled pineapple. If you’ve never grilled pineapple you are in for a treat, just make sure to use fresh fruit, not the canned stuff!!!
Before starting either recipe, you’ ll want to prep the pineapple first.
Start by removing the skin and slicing into 1” medallions (a regularly sized pineapple should yield about 5 slices). Rub a small amount of EVOO on either side of each slice before placing them on a hot grill (cast iron will work too). Grill each side for 5-6 min or until charred marks have formed and the pineapple has softened slightly. Remove and let cool on a plate.
- 2 cups cooked farro spelt
- 2 grilled pineapple slices chopped into small wedges
- 1 cup sliced carrots medallions
- 1 cup sliced Lebanese cucumbers medallions
- 1/2 cup sliced scallions
- 1/2 cup pineapple sage could substitute with other herbs
- 1 bunch kale leaves shredded
- chive or garlic flowers optional
- 1/3 cup premium EVOO
- 1 lime juice & zest + 1 lime quartered for garnish
- 2 tsp modena balsamic
- Salt & pepper to taste
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Prep each ingredient and place them on a section of a large plate so that you can see them all. Once they are all portioned, mix it all in a large bowl and transfer to a serving dish. I like to line the dish with swiss chard or other leafy greens for a stunning presentation! If you are preparing ahead of time, wait to add the lime juice and store it in the fridge up to a day in advance. Easy peasy 🙂
- 2-3 slices of grilled pineapple + wedges for garnish
- 2 cups of cold water
- 2 tsp maple syrup
- juice of one lime
- 8 large pineapple sage leaves chopped + 4 whole for garnish
- 8 oz. spiced rum
- 2 dozen ice cubes
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In a blender, add the grilled pineapple, water, lime juice and maple syrup. Blend on high for at least 60 seconds or until there are no more pieces and the contents look like juice. You can strain the pulp or use it as is, either way is delicious!
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Set aside or refrigerate up to 3 days, shaking if the liquid starts to separate.
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Fill 4 glasses with ice, the chopped sage, 2 oz. each of spiced rum and fill with pineapple juice. Garnish with a wedge of pineapple and sage leaf.
Rain or shine, these recipes are guaranteed to wow your guests but here is a little tip in the event the weather doesn’t cooperate… fun accessories and tropical table settings allow you to bring the garden party indoors!
Enjoy, have fun & happy summer everyone!
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