News From Terre Haute, Indiana

August 4, 2013

TRIED ā€˜Nā€™ TRUE: Glazed (fresh) pineapple on the grill

Jackie Lindley
Special to the Tribune-Star

---- — This recipe is good for get-togethers. Using fresh pineapple is so much better; be sure to remove the core. You know when you’re looking for one recipe and end up with one you used to do? You don’t know why you quit making it, but you did. This is one of those recipes. I love fresh pineapple anyway. I’ve put pineapple slices on the grill and we love that, just plain. I hope you try these.

Glazed Pineapple

4 tablespoons butter, melted

1⁄4 cup brown sugar

1⁄4 teaspoon curry powder

Cinnamon and vanilla

Splash dark rum (optional)

Pinch salt

• Mix above in bowl.

• Slice a pineapple in half length wise. Keeping tops on. Then cut halves in 3 long wedges. Cut out the core. Place 2 wedges on a sheet of foil. Brush with the spiced butter and fold up. Grill over medium heat until pineapple is soft and golden. About 15 to 20 minutes.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.