Grilled Pineapple

The beauty of grilled pineapple lies in its simplicity. You've already got coals going for your main course, so adding pineapple to the menu simply means basting a few wedges then throwing them on the grill at the end. The caramelization and smoking cut back pineapple's typical sweetness, making this side dish subtle and complex.

• 1 fresh pineapple
• 3 T. butter
• 2 T. honey
• 1 T. lime juice
• healthy dash of cayenne pepper

Start your coals. While the coals are getting hot, skin and cut the pineapple into wedges. For wedges, stand the pineapple on edge and cut lengthwise. What size wedges? Up to you. Drop the wedges into a sturdy ziplock bag.

Melt the remaining ingredients together in a small saucepan until combined. Allow the syrup to cool briefly so that you don't melt right through bag, then pour them over the pineapple. Mush the wedges around to coat thoroughly. (That part is fun.) Set the bag aside to marinate while you cook your main course.

Throw your steaks, salmon, zucchini or small rodents on the grill to cook. When they're done and removed, scrape the hot grill down to remove any savory bits. I forgot this step last time and my pineapple all tasted vaguely like BBQ pork ribs. Sweet and spicy BBQ is awesome... just not rubbed off on your pineapple.

Lay the pineapple wedges on the grill and cook until they have pretty grill marks, flipping once. Serve alongside the main meal.