Three ingredients are all you need for a super-easy fruit salad or dessert at your next barbecue.
All You JULY 2008
Trim and peel pineapple. Cut lengthwise into quarters and remove the tough core. Cut each quarter in half crosswise, making 8 sections.
Combine lemon zest and sugar in a ziplock bag. Rub vigorously to blend flavors.
Prepare a charcoal fire, let burn to a gray ash and set grill about 6 inches from heat source. (Alternatively, set a stove-top grill pan over medium-low heat.)
Working with one or two sections at a time, place pineapple in bag with sugar mixture and turn carefully to coat. Transfer to grill and cook, flipping often, until caramelized and slightly softened, 5 to 7 minutes. Cool slightly before serving.
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