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For The Record

May 28, 1997

The following recipe from "License to Grill" by Chris Schlesinger and John Willoughby (Morrow, 1990) was listed in last week's Recipe Index, but did not run in the section due to space limitations.


1 small handful black peppercorns (about 20), finely crushed

1/4 cup light corn syrup

1/4 cup lime juice (about 2 limes)

1 teaspoon dried mint

2 pineapples, peeled and cut into 1-inch-thick slices (16 slices)

1/4 cup roughly chopped fresh mint

"Pineapple," Schlesinger writes, "which combines sweet juiciness with a sturdy texture, is among the very best fruits for grilling. Here, we combine it with a peppery sweet-sour mint sauce for an easy but flavorful dessert. It holds up well, which means you can grill up a big catch and set it out for people to help themselves." Schlesinger recommends buying smaller pineapples because they are the sweetest.

Combine pepper, corn syrup, lime juice and dried mint in small saucepan and cook over medium heat, stirring occasionally, until just warm, about 5 minutes. Remove from heat and allow to cool to room temperature.

Meanwhile, place pineapple slices on grill over medium fire and cook until lightly charred, about 4 minutes per side. During last 30 seconds of cooking, brush with lime-pepper sauce, then remove from grill.

Stir fresh mint into remaining sauce. Serve 2 slices of grilled pineapple per person, topped with several tablespoons of sauce.

8 servings. Each serving:

199 calories; 11 mg sodium; 0 cholesterol; 1 gram fat; 51 grams carbohydrates; 1 gram protein; 1.81 grams fiber.

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