My husband loves to grill. We eat vegetarian fare except for the occasional salmon, so how does that work? Well, it often involves that occasional wild Alaskan salmon (sorry, pure vegetarian friends). But there are lots of vegetarian possibilities, too, especially with the Big Green Egg we have which is quite versatile.
One of our favorites is grilled pineapple. My son loves grilled bananas. And since I’m obsessed with Ataulfo mangoes this week, we grilled up some of those, too. Here’s the result:
The grilling’s more my husband’s domain, but with his help I wrote you up a simple recipe.
- 1 large golden pineapple
- 2 small Ataulfo mangoes, or if they are not available, 1 large mango
- 2 bananas
- To prepare the fruit:
- To test if the pineapple’s ripe, see if a leaf pulls away easily from the crown. Cut away skin, cut pineapple flesh away from thick core, cube.
- Peel the bananas and cut into large chunks.
- Prepare mangoes– see my post on ‘The Best Mangoes’ for detailed directions. Quick recap: cut off flatter sides of mango, avoiding fibrous, oblong core. Cross-hatch cut the flesh within the skin with a knife, then scoop out of skin. Or scoop flesh out of skin and then cut.
- Heat grill to medium flame (around 350).
- Spray grill basket with high-heat resistant oil such as high-heat canola oil.
- Grill pineapples for ten minutes, stirring once.
- Add mangoes and bananas to the basket, grill for another ten minutes, stirring once.
- Check the fruit every few minutes during the last ten minutes: it’s easy to let it burn.
- Remove fruit when it’s cooked and somewhat browned. Enjoy!
- Can serve with or without ice cream.
- Prep time doesn’t include heating the grill.