Brown Sugar Grilled Pineapple

1 pineapple, rind cut off and cut in 1 cm slices
¼ cup brown sugar
Rice bran oil
¼ tsp SIDS CRAZY LEMON

Toss the pineapple with the brown sugar and SIDS CRAZY LEMON then let sit for ten minutes.
Note: I leave the core in the slices because we pick it up and hold it by the core when eating it, feel free to remove the core if you'd like or if you'll be using it in burgers.
In a grill pan, either spray with oil or wipe some on with a paper towel.
Cook the pineapple for 2-3 minutes on medium heat, then rotate 45 degrees, to get the grill marks in a little X. Flip over and do the same. If you find the pineapple sticking at all use a bit more oil spray on your pineapple.
Second Note: I don't use bottled oil spray, I have a little mister I fill with oil to avoid all the additives.
Why Does Pineapple Burn Your Tongue?
Bromelain is an enzyme in pineapple that causes the tongue to burn because it is breaking down protein of the skin in your mouth. While this sounds terrifying and creepy, the skin in your mouth will absolutely repair itself within a few hours. Because it breaks down these proteins you will also experience a much more difficult time enjoying the taste of foods in that time. This is because the burning of your tongue is also temporarily damaging your taste buds. Those will also regenerate themselves in a few hours.
If you’ve experienced this, the way to enjoy pineapple is to cook it. You don’t have to cook the poor thing to death, but just long enough to break down the enzyme. Then you can enjoy your Brown Sugar Grilled Pineapple without any fear of dreaded pineapple tongue.
How To Avoid Pineapple Hurting Your Mouth:
Cook it. We love it grilled like in this recipe, roasted, slow cooked like Slow Cooker Hawaiian Pineapple Chicken or sautéed like in Sweet and Sour Chicken.
Blanche the pineapple. If you want to enjoy pineapple without adding flavour to it we like to blanche it for 20-30 seconds in boiling water. Dip it into an ice bath long enough to remove most of the enzyme.
Add Dairy. This is why dole whips are so great, adding dairy like ice cream or yogurt help to neutralize the acids in the pineapple which contributes to the issues.
Canned pineapple is a perfect option because the canning process actually kills the bromelain.
The real fun comes with trying different grilled pineapple flavours or marinades:
I go 50/50 on choosing brown sugar or honey, usually depending on what other flavours I have going on in the meal. Honey has a much more prominent flavour.
Coconut and lime. (don’t even pretend you’re not imagining a delicious drink in the making here!)
Speaking of coconut and lime, it doesn’t hurt to soak these slices in your favourite flavour of Malibu Rum and serve it up with some ice cream.
Adding cinnamon and brown sugar is a popular marinade if you’re considering this for dessert uses.
A fun way to spice it up is to add some chilli powder after you’re done grilling.