I’ve often felt that barbecuing over charcoal took a long time and was so tedious that it was better and faster to buy barbecue, or anything inihaw (grilled) and just eat it at home. But that is not to say that I would not have a barbecue night, because I wanted to try having a whole dinner that’s barbecued!
Our menu –
Inihaw na Liempo (Grilled Pork Belly)
Inihaw na Puting Mais (Grilled Native Corn)
Inihaw na Pinya (Grilled Pineapples)
The best of the lot were the grilled pineapples! We bought a fresh pineapple from the wet market and skewered the slices. The skewered pineapples were basted with a glaze then grilled.
I found a recipe for the glaze in this book… on the very last page!
A similar recipe is here.
But, as always I made a couple of changes, here and there… basically I skipped the honey and used coconut sugar instead. I also used my homemade apple pie spice instead of cinnamon…
For my glaze, I melted 1/4 cup butter then added 2 tablespoons coconut sugar, juice from 1 small lemon, 1/4 teaspoon apple pie spice and a pinch of nutmeg. When the coconut sugar was almost melted, I took the pan off the stove and added 1 tablespoon of gold rum and 1/2 teaspoon of my homemade vanilla-rum extract.
The pineapples were absolutely delicious!