We usually have a few guidelines for selecting the cover of each issue. It should be edible and it should reflect Hawaii. We also like to have it reflect the theme of the issue and for summer 2014 it’s COOK.
Well, it seems like we were successful with all three, weren’t we?
The cover for all you photo geeks out there was shot with an iphone 5 in the late afternoon with no other bells or whistles. It was a bbq in the front yard. We were riffing off the refrigerator, as our chef friend Jana McMahon describes it and we had an overripe Maui Gold pineapple on the bottom shelf. We cut it in half and threw it on the coals. First facedown in the grill then removed the grill and set it in the coals.
The pineapple started singing, literally. It was probably the cold pineapple on the super hot coals it started making these sweet sounds. So get out there and cook something this summer. Nothing fancy or complicated – just simply cook. I added a simple recipe to inspire you further.
- Maui Gold Pineapple
- 4 Tablespoons Local Honey
- 2 Tablespoons Local Lemon or Lime Juice
- Fresh Ground Black Pepper to Taste
Peel, Cut & Core Pineapple
In a small bowl, combine honey, lemon or lime, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat BBQ grill. Oil the grill rack. Place pineapple wedges on the grill and cook for about 3-4 minutes on each side until the pineapple becomes fragrant. NOTE: Don’t overcook the pineapple spear. Watch carefully or they will burn.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Note: The grilled pineapple can be kept at room temperature for up to 8 hours. Re-warm before serving.
Makes 6 servings