Pineapple Skewers with Brown Batter and Orange Juice Glaze


by: 123Chef

Years ago, when I was the chef of a winery in Napa Valley, my job was to cook for visiting distributors, retailers, and restaurateurs. I remember one day in particular when a group of important distributors from Los Angeles came for lunch. I looked around the kitchen and spotted some pineapples set aside for a breakfast meeting the next day. I peeled two of them and cut them into chunks. Then I melted some butter and sugar with orange juice, lemon juice, and a bit of ground cloves. I poured the syrupy mixture over the pineapple chunks to glaze them and went outside to check the temperature on my grill. I returned to the pineapples and slid the chunks onto wooden skewers. Then I grilled the skewers outside until the fruit was warm and tender, brushing them with a bit more glaze as they caramelized. I arranged the golden skewers on a platter and presented them "family-style" in the center of the table. It turned out that this dessert was a food-and-wine epiphany. I hadn’t even reached the kitchen when the distributors were calling me back to the table. "Jamie, this pineapple is amazing," they said. "How did you do this? Please can we have the recipe?" Later that day, as I was writing the recipe for them, I thought to myself, this is a good lesson. It just goes to show you that sometimes simple can be most sensational.


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serves: 4-6

4 tablespoons unsalted butter

1/3 cup light brown sugar, firmly packed

1/2 cup fresh orange juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves

1 tablespoon fresh lemon juice

1/2 ripe pineapple

Nutrition Facts
Pineapple Skewers with Brown Batter and Orange Juice Glaze

Servings Per Recipe: 4

Amount per Serving

Calories: 244

  • Total Fat: 11.8 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 30.7 mg
  • Sodium: 156.9 mg
  • Total Carbs: 36.5 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 31.6 g
  • Protein: 1 g

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1.  In a medium skillet over high heat, melt the butter and cook until it begins to turn brown. Add the brown sugar and stir until it dissolves. Add the orange juice carefully, as it will bubble up when it hits the hot syrup. Stir until the mixture is smooth. Season with the salt, pepper, and cloves. Cook until the mixture turns syrupy [there should be about 1/3 cup]. Remove the skillet from the heat, add the lemon juice, stir well, and pour the glaze into a medium bowl to cool.

2.  Set the pineapple on its side and cut off and discard about 1 inch from the top and bottom.

3.  Stand the pineapple upright and cut lengthwise to remove and discard the tough, outer peel in strips.

4.  Go back around the pineapple and cut off any remaining hard bits of peel called "eyes."

5.  Cut the pineapple in quarters lengthwise through the core.

6.  Lay each quarter flat on the cutting board. With your knife at an angle, remove and discard each section of core.

7.  Cut each quarter in half lengthwise. Then cut them into 1-inch pieces.

8.  Add the pineapple pieces to the bowl of glaze and gently toss to coat them. Thread onto skewers. Grill over Direct Medium heat until the pieces are golden brown all over, 6 to 10 minutes, turning occasionally. Serve warm.

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