Grilling season is upon us once again. Families and friends are gathering in backyards all across the country and grilling traditional fare like hamburgers, hot dogs, steaks and chicken. For those who see grilling season as a chance to experiment, there’s a host of less traditional options to pique your curiosity and give you the chance to please your palate in ways you may never have imagined. Take, for example, the following recipe for “Grilled Pineapple With Passion Fruit Butter” from Helen Wilinsky’s “Jerk from Jamaica” (Ten Speed Press). Certainly beyond the traditional, this recipe is sure to surprise your grill-happy guests the next time you head to the backyard for some warm-weather fun.


Passion Fruit Sauce

2 passion fruits

1 cup sugar

1 cup water

Halve the passion fruits, and then scoop out the pulp and seeds. Discard the skin. In a medium saucepan, combine all the ingredients and bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the pulp is soft, about 15 minutes. Set a sieve over a bowl and press the pulp through, then discard the seeds and solids left in the sieve. Let the strained sauce cool to room temperature before using. Store in the refrigerator in a tightly covered container for up to 2 weeks. Bring back to room temperature before serving.

1 pineapple, green leaves still attached

3 tablespoons unsalted butter, melted

3 tablespoons Passion Fruit Sauce (see box)

2 tablespoons chopped toasted cashews

Prepare a medium fire in a charcoal grill, or preheat a gas grill to 350 F. Using a large knife, quarter the pineapple lengthwise and cut out the core, leaving the green leaves on. Mix the melted butter and passion fruit sauce together. Grill the pineapple on one cut side until golden, about 5 minutes. Turn the fruit and brush the cooked side with the passion fruit butter sauce. Grill the other cut side for 5 minutes, then brush with more of the sauce mixture.

To serve, place the pineapple quarters on an attractive platter and pour the remaining sauce over the top. Garnish with the cashews. Each person should take a quarter and slice the fruit away from the skin.