This recipe calls for Serviceberries, which commonly grow across the Eastern US and Canada. They generally ripen in early June and are also commonly referred to as Juneberries in some areas. They are somewhat similar to blueberries, but not quite as sweet – perhaps a cross between blueberries and currants is the best way to describe their flavor (equal parts of those two berries would make a good substitute).
Grilled Pineapple with Serviceberry Sauce
Ingredients
Serviceberry Sauce
Grilled Pineapple
Toppings
Instructions
Place 1.5 cups of serviceberries in a small sauce pan, add bourbon and then enough warm water to cover berries and bring to a simmer. Simmer for 5 minutes to boil off alcohol in the bourbon (if desired).
Stir in chili powder and salt. Stir in the honey making sure it dissolves completely.
After 10 minutes of simmering use a masher, or back of a spoon, to mash up the softened berries. If desired place in a blender, or use an immersion blender, to make a smoother sauce. Continue to simmer sauce until it reaches the desired consistency (about 10 more minutes, for 20 minutes total). Set aside and let cool.
Slice the pineapple into 1/2” thick slices, cut out the core and trim the skin off the slices. Lightly brush each side of the slices with a neutral oil (vegetable, canola or peanut works well).
Preheat your grill as hot as you can get it. Wipe with an oiled cloth.
Place the slices on the hot grill and leave in place until you can see signs of deep browning appear where the pineapple contacts the grill. This takes 2-4 minutes on a hot charcoal grill and 5-10 on a gas grill.
Use a spatula to flip the slices making sure to get under the caramelized parts of the pineapple. Repeat the grilling on the other side of the slices. Remove from the grill when both sides are deeply browned.
Let the pineapple slices cool for 5 minutes, place a large scoop of vanilla ice cream on a slice and top with the Serviceberry sauce. Sprinkle with fresh Serviceberries. Serve!