See recipe video on my Facebook fan page.
EDITOR’S NOTE (November 9, 2019): I’ll upload photos as soon as a glitch is fixed. My apologies for the delay.
Fresh pineapple is the only food known to contain bromelain, an enzyme that digests protein. It is used in meat tenderizer.
The enzyme makes it painful to eat because it tries to “digest” the skin inside the mouth. I also wear gloves when handling fresh pineapple because the enzyme irritates my skin.
Thankfully, grilling gets rid of bromelain, makes the fruit juicy and delicious. A large skillet will work if you don’t have a grill pan.
Grilling gets rid of bromelain, the enzyme that digests protein and irritates the mouth. Grilled "fresh" pineapple is juicy and delicious. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Cut off top and peel off skin from fresh pineapple.
Slice into circles. Keep core. It will soften while grilling. Tastes good!
Season slices with salt and cayenne pepper (if using).
Lightly spray grill pan or skillet with vegetable oil cooking spray. Warm over low-medium heat until hot.
Arrange pineapple slices in a single layer. Cook for 3 minutes on each side.