I hated pineapple when I was little. I didn't care at all! Until I try my first bite of Fresh pineapple! Wowzers! What a difference! They hardly taste the same! As an adult, I don't mind preserves now, but I like to use as many as possible. Paired with hot grilled Italian sausages, skewered sweet peppers and red onions, and ladle with my quick and easy sweet and sour poppy seed sauce, it was a coffee tasting meal from the Hawaiian Island Beach! And my beautiful "cabana boy" was really a very happy camper. 😉 The “delicious sounds” lasted throughout the meal. No need for words. Best thank you and compliment you can get!
When I use fresh pineapple, I usually cut the top and bottom, I cut the outer sides, I cut it into quarters, I cut the heart at an angle and I cut it into pieces. But that, for the first time, I decided to try to keep them in half and hollow them out. It was much easier than I thought! I was scared at first to total them, but it was easy. Cut them in half, remove the core and cut the pieces into layers. I felt like I had done this all my life, it was that simple! Here is a photo, if you can see, hollowed out and get ready to be filled soon!
Now you see why I love to grill so much. PLEASE excuse my dirty grill! It's always clean inside, I swear, but … we had a ton of rain and I didn't clean the outside from the grill in more than a week… .oooooo annoying….
I used hot Italian sausages, but you can use sweet or sweet if you prefer. But this hot / sweet / tangy combo was phenomenal! Looking to lighten? Try using chicken or turkey sausage instead. You don't care about sausages at all? Chicken pieces grilled on skewers would be just as good!
You can also change the vegetables. My husband is not a big fan of peppers, even if he liked it very well, next time I could add grilled zucchini to his. And maybe grilled eggplant to mine! Cherry tomatoes, grapes or pears would be a good addition, as well as pea pods and water chestnuts. With additional vegetables, mandarin oranges, fruit cocktail, maraschino cherries and other assorted grilled fresh summer fruits could be added if you become a vegetarian to replace any meat together!
Play with it and create your own masterpiece! They are truly spectacular and can be prepared ahead of time for easy entertainment too. Enjoy all of them! And have a nice day! 🙂
My recipe has been shared for:
GRILLED STUFFED PINEAPPLES WITH SAUSAGE, PEPPERS, RED ONIONS AND SWEET POPPY SEED SAUCE
For the sweet and sour poppy seed sauce:
3/4 cup dark brown sugar, (up to 1 cup if you prefer sweeter than sour)
3 Tbl. cornstarch
1 can (6 oz) Dole pineapple orange juice or regular pineapple
1/3 cup apple cider vinegar
1 Tbl. soy sauce, regular or low sodium
1/2 tsp. poppy seeds
Rest of ingredients:
2 fresh pineapples
1 packet of mild, sweet or hot Italian sausages (5-6 depending on the brand)
2 green peppers, large diced
2 red peppers, large diced
half a red onion, large dice or wedges or sweet Vidalia when in season if you can get them
In a small saucepan on the grill or on the stove, mix the brown sugar and cornstarch well. To incorporate juice, vinegar and soy sauce. Over medium heat, heat until boiling, thicken, dark and light (not cloudy), stirring constantly. You will see it change before your eyes as if by magic! Remove from heat when it begins to boil. Stir in poppy seeds, cover and set aside.
Cut the vegetables and put them on skewers. Place on medium-hot grill with sausages and grill until sausage is cooked with lid closed. * The sausages take about 20-30 minutes. Vegetables take less time. Just remove the vegetables when the edges are tinted for a crisp tender after about 10-15 minutes. * Be sure to turn occasionally for even cooking.
Let the vegetables and sausages sit while cutting the pineapples. I found it easy to cut them in half just across the stem, cut the pits up and down less than half an inch from the outside, and then cut them out to a acute angle on each side of the nucleus. Then I simply lifted / removed them. Then, I removed the inside by passing my knife around the edges, and I cut the pineapple in two layers of spears which I cut into pieces. There was a very small piece at the bottom that I scraped off with a spoon. (It hasn't been wasted! 😉)
Now just cut the sausages at an angle, mix them with pineapple chunks and grilled vegetables, and stack them in two pineapple halves. Pour a sweet and sour sauce over each well. Place on a rack lined with aluminum foil, close the lid and grill over medium heat (350 degrees) for 15 minutes until you can hear them sizzling inside and heating up. Serve hot, but also good at room temperature.