How to: Seasonal Cooking – Grilled Pineapple, Two Ways



(all caps totally necessary)


Grilled pineapple needs to be on to your list of ‘things to grill’ this summer.


(once again, legit all cap use)


To convince you I’m posting two recipes, and both are blow-your-hair-back good.


First up is grilled pineapple salsa.

The photo below pretty much sums up how delish it is.

Can’t go wrong with that crew of ingredients.


By the way, that wee little jalepeno was SO hot. I find they can really vary in heat level.  Once you’ve minced it, try a little piece to test the heat before throwing the whole thing in. Also, don’t touch your eyes or any other sensitive areas after you’ve handled them.

Take it from me and my burny eyeball.


For these photos I made a half batch of the salsa and ate most of it in a single sitting with my fave tortilla chips ever – Neal Brothers Organic Blue Tortilla with Flax Seeds.

It’s awesome as a grilled meat and seafood topper too.


You may also eat it straight up with a spoon – no one will judge you.


Next up is not so much a recipe as an idea to use grilled pineapple as a dessert.

I confess, I don’t love making dessert.  I’m always on the hunt for super simple ideas for good dinner party options.

Grilled pineapple and some premium quality ice cream – BAM. done.  I found some toasted coconut ice cream (PC Black Label) and jeez man, it was magic in my mouth.

If you want to go all out, try making your own Spiced Rum Caramel Sauce. Check out our post for salted caramel. For the spiced rum version, add 3 Tbsp of spiced rum after the cream for deliciously boozy results.


Then drizzle that hot mess all over the show.




Grilled Pineapple


  • 1 pineapple
  • oil for the grill


1. To prepare pineapple, cut off the top and bottom first and stand it on its bottom end. Working your way around, cut the rind off in strips. If there are hard bits or seeds remaining remove them with a sharp knife. Slice the pineapple in to ½" inch rounds. You'll get 6-8 depending on the size.
2. Use an apple corer or sharp paring knife to remove the more solid core.
3. Heat a grill to medium high heat. Spray or brush grill thoroughly with oil.
4. Grill pineapple sliced 2-3 minutes per side.

Grilled Pineapple Salsa

Serves Makes 6-7 cups
Prep time 20 minutes
Website Adapted from Closet Cooking


  • 1 grilled pineapple (chopped)
  • 1 mango (peeled and chopped)
  • 1 red bell pepper (chopped)
  • 1/4 red onion (About ⅓ cup, minced)
  • 1 jalepeno (seeded and minced)
  • Juice and zest of 1 lime
  • 2 tablespoons fresh chopped parsley or cilantro
  • 1/4 teaspoon salt


This salsa works as a snack with tortilla chips and as a killer condiment for grilled meat or fish of any kind.  It's sweet and savoury with a pinch of heat and kick of acid.


1. Add all ingredient to a large bowl and store gently until well combined.

How to: Quickie Meal – Black Bean and Corn Quesadillas

Napoleon: Well, what is there to eat?

Grandma: Knock it off, Napoleon! Make yourself a dang case-a-dill-a

Napoleon: Fine!

Napolean Dynamite, 2004

black bean and corn quesadillas7

First off, I cannot believe Napoleon Dynamite is almost a decade old. Yikes.

Second, if you have never seen this movie please do yourself a favour and watch it. It is super weird and completely wonderful for it. Just the kind of quirky humour I love most. And slapstick of course. Nothing really beats ‘man walks into glass door’ type stuff.

black bean and corn quesadillas

OK. Back to quesadillas.

An absolute perfect quickie meal.

black bean and corn quesadillas1

If you use frozen corn, pre-washed greens and pre-grated cheese, this can take even less than 20 minutes.

black bean and corn quesadillas2

Without much extra effort they can also be customized for your family’s varied palettes.

black bean and corn quesadillas3

Hate beans? Try chicken.

Mozzarella’s boring? Try goat cheese.

Want something a bit more fancy pants?  Keep the arugula, add brie and apples.

black bean and corn quesadillas4

The technique remains the same for any variety of flavour combos. The only must is cheese which will help ‘glue’ things together.

I can’t fathom any objections to bean and corn quesadillas5

The key to enjoying them while they’re still crispy is to eat them right away.  Leftovers are still delicious though.

If there are any that is.

Erinblack bean and corn quesadillas6

Black Bean and Corn Quesadillas

Serves 6 to 8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes


  • 1.5 tablespoons canola oil (approximately. Divided.)
  • 1 tablespoon chili powder
  • 2 cups fresh or frozen thawed corn
  • 2 tablespoons fresh lime juice
  • 8 Large whole wheat flour tortillas
  • 340g mozzarella cheese (grated)
  • 1 can black beans (drained and rinsed)
  • 4-5 cups baby arugula (about 100g)
  • salsa and greek yogurt or sour cream for dipping


If arugula isn't your thing and you would still like to get your greens, try baby spinach instead.


1. In a large frying pan, heat 2 tsp canola oil over medium heat. Add chilli powder and heat for 30 seconds. Add corn and lime juice and sauté for another 2-3 minutes. Transfer to a bowl and wipe frying pan clean.
2. Over medium-low to medium heat, spray large frying pan with 1/2 tsp of canola oil or use a silicone brush to distribute oil in pan. Place tortilla in frying pan. Add 1/8th of cheese, arugula, corn and black beans on to half of the tortilla. For best results, layer the cheese first and last - This will 'glue' your other ingredients in.
3. Fold tortilla in half. Put lid on frying pan for 30 second (this will help the cheese melt quickly. Remove from pan and eat as soon as possible for a crispy quesadilla. Serve with salsa and sour cream/ greek yogurt.