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Grilled Rosso Pineapple

Grilled pineapple rings drizzled with Rogliano’s Rosso Red Italian Dressing.
Andrea Meier

Grilled Rosso Pineapple

Grilled pineapple rings basted with Rogliano’s Rosso Red Italian Dressing as they caramelize. Optional marinating adds at least 1 hour.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 fresh pineapple
  • Rogliano’s Rosso Red Italian Dressing, for optional marinating, basting, and serving, to taste

Method
 

  1. Peel and core the pineapple, then slice it into rings. Optional: coat the rings lightly with Rosso, cover, and refrigerate for at least 1 hour before grilling. The listed 20-minute total excludes this optional marinating time.
  2. Grill the rings for about 4–5 minutes per side, brushing lightly with fresh Rosso while they cook and after turning. Let the dressing caramelize on the pineapple without burning.
  3. Transfer to a serving plate. Add a little fresh Rosso to taste, if desired.