Brazilian Grilled Pineapple Recipe
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Looking for a healthy swap for dessert this summer? Try this Brazilian Grilled Pineapple! It's simple to make and absolutely delicious as a side dish at dinner or even as a little something sweet afterwards. I made mine with Mazola® Corn Oil. With cholesterol-blocking plant sterols, Mazola Corn Oil is a heart-healthy choice! A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
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Ingredients Needed for Brazilian Grilled Pineapple
- whole pineapple
- Mazola Corn Oil
- brown sugar
Recipe Tips & Notes
- Be sure to chill the pineapple as specified in the recipe. This is an important step for a couple of reasons! One, it aids in preventing the pineapple from tearing apart on the grill. And two, it gives the brown sugar the time it needs to soak into the pineapple before grilling– which is yummy!
- Only cut the pineapple in rings or wedges. If you prefer to cut it into chunks before grilling, you must use a grilling mat.
- Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.
Using Mazola Corn Oil to Grill the Pineapple
Using oil is essential to preventing to pineapple from sticking to the grill. So why not make a heart-healthy choice and use Mazola Corn Oil? It has a neutral taste that lets the natural flavor of your food stand out. Plus, Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value.
We started this recipe by oiling the grill grates with corn oil using tongs a paper towel that had been soaked in Mazola Corn Oil. Once the pineapple had been placed on the grill and was ready to flip, I brushed another layer of corn oil on each of the wedges to prevent sticking.
Try these healthy swaps when you make this recipe.
- Use honey instead of brown sugar.
- Swap corn oil for other cooking oils.
- Omit the brown sugar altogether and simply sprinkle the pineapple with cinnamon before grilling.
- 1 whole pineapple, cut into wedges or rings
- 1/3 cup brown sugar
- Mazola Corn Oil for the seasoning the grill and brushing on pineapple
- Place pineapple wedges in a gallon size zipper bag with the brown sugar. Shake the bag to coat the pineapple. Chill for 30 minutes in the bag.
- Meanwhile, preheat the grill to medium-high (about 350ºF-400ºF).
- Use tongs and a paper towel soaked in corn oil (see photos in post) to coat the grill plates.
- Place the pineapple wedges on the hot grill. Let cook for about 5 minutes. Check frequently for dark grill marks (some parts of the grill may cook the pineapple faster than other parts).
- Flip the pineapple wedges and cook on the other side.
- Serve warm.
Love Pineapple? Me too!
Check Out my Favorite Pineapple Recipes.