How to Grill Pineapples and Peaches on a Gas Grill

Summer time means grilling time, but don't limit yourself to steaks, burgers and chicken. Fruit makes great additions to the gas grill. The grilling process gives an exotic taste to grilled pineapple and peaches, creating a carmelized glaze. These grilled fruits taste great by themselves or with ice cream.

Instructions

Difficulty: Moderately Easy

1. Choose firm, not overly ripe fruit. Fruit should only give slightly when you touch it.
2. Cut pineapple and peaches for the grill. Dispose of the peach pit and seeds, plus the pineapple core. If you want a nice look, cut the fruit in slices with holes in the middle. If this is too much trouble, quarter both the peaches and pineapple; cutting each pineapple quarter in 3 wedges.
3. Peel the peaches, but consider leaving the pineapple skin on to use as a handle when eating.
4. Apply any grilling sauces to the fruit with a brush or combine the sauce and fruit in a sealed plastic bag to coat the fruit. Some good ingredients for grilled peaches and pineapple are butter or oil, brown sugar or honey, lemon or lime juice and even rum.
5. Preheat a clean grill after applying nonstick cooking spray.
6. Place the fruit on the grill. After about 4 minutes, you should see grill marks and can turn the fruit over.
7. Remove pineapple and peaches from the grill when the surface of the fruit looks dryer and turns a golden color. You should notice a fragrant aroma. Brush additional glaze on your grilled fruit if desired and enjoy.

Tips & Warnings

• Peaches often cook faster than pineapple. Either remove from the grill sooner or grill at a lower heat.
• Be careful not to overcook the fruit or it will get mushy.