This recipe features the following flavours:
Wow! This was a delightful surprise. A recipe made up on the spot when I realized I had not cracked open a fresh pineapple that I had bought a week before. You are 10 minutes away from a dessert that rivals a chocolate fountain for flavour, without the empty calories.
Needed for this recipe:
• Sunshine Coast Olive Oil Co. Vegan ‘Butter’ Olive Oil (100% Dairy free)
• Sunshine Coast Olive Oil Co. Aged Dark Chocolate Dark Balsamic
• Sunshine Coast Olive Oil Co. Coconut Aged White Balsamic
• 1 fresh pineapple, sliced into rings with core removed.
• 1 tablespoon of Sunshine Coast Olive Oil Co. Butter Infused Olive Oil
• 1½ Tablespoons Sunshine Coast Olive Oil Co. Coconut Aged White Balsamic
• 1/3 cup less 1½ Tablespoons of Sunshine Coast Olive Oil Co. Aged Dark Chocolate Balsamic
While your BBQ or George Foreman Grill is heating up, place both balsamics (totalling 1/3 cup of liquid) in a small saucepan and add 1 teaspoon of water. Slowly heat the balsamic mixture until it coats the back of a spoon (about 10 minutes) and reduces in volume by about half. The balsamic drizzle will thicken as it cools, so no need to go crazy on the reduction.
Brush one side of the pineapple rings with Butter Oil. Once your grill is heated, place pineapple rings oil side down on BBQ grill, OR if using a George Foreman Grill, brush both sides of pineapple with butter oil and place on grill. For both methods, grill for 1-3 minutes until the grill marks appear. If using a BBQ, brush the top side of pineapple and flip to grill other side. The trick is to create grill marks, but not to let the natural pineapple sugars burn.
Take the pineapple off the grill, and either stack the ring like pancakes, drizzling the balsamic reduction between each layer, or slice the rings into smaller pieces, place on a plate and drizzle with balsamic reduction.