Morton's The Steakhouse Honeysuckle Pineapple


  • 4 slices fresh pineapple
  • 1 1/2 Tbsp honey
  • 2 Tbsp cherry brandy
  • 1 tsp lemon juice


Combine honey, brandy and lemon juice in a non-porous glass dish or bowl. Mix together and add pineapple. Coat well with marinade mixture. Cover dish and marinate n refrigerator for 1 hour.

Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.

Cook's notes and tips: This is a perfect dessert to serve for guests watching their weight. For those who want a richer version, add a large scoop of Hagan-Daz Dulce de Leche ice cream.

The marinade mixture can be made several hours before entertaining and add the pineapple at least 1 hour before serving. Do not use a metal pan for this marinade. Cover and refrigerate.

Buy a ripe pineapple (center leaf will come out if its ripe). Standing pineapple upright, peel rind with a sharp Chef's knife, peeling about 1/4 inch off fruit. Then core the center and quarter the pineapple into four wedges.

Place two wedges in small bowl; with ice cream in the center. Garnish with fresh sprigs of mint.

Makes 4

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