Pineapple is one of those fruits that lends itself perfectly to the spices in Rattler Rub and the flame from the grill. The seasoning and heat transform it from a cool, refreshing treat, to a savory and juicy accompaniment to a good BBQ. This pineapple can stand on its own as a side dish, but can also be used in pico de gallo, salsas and BBQ sauces. The sweetness of the pineapple balances out the heat from fresh peppers, but the char from the natural sugars adds a nice “caramelized” punch to any sauce.

Ingredients

• 1 whole pineapple cut into 1-2 inch chunks
• 1-2 tablespoons of olive oil
• 1 tablespoon of Rattler Rub

Directions

In a bowl or gallon sized bag, combine the pineapple chunks, olive oil and Rattler Rub. Gently mix so
that each piece of the pineapple is coated. Put the pineapple in the refrigerator and let sit in the oil and
seasoning for thirty minutes or up to an hour. You want the pineapple to remain firm, so try not to
leave it for more than hour.

If using wooden skewers, soak in water for 20 minutes so that they do not catch fire on the grill.
Remove pineapple from the refrigerator and carefully line each skewer with the chunks. Pineapple
chunks can split easily, so skewer gently.

Once skewered, gently place the pineapple on the grill at medium-high heat. The goal is to heat the
pineapple through, but also to develop some caramelization from the natural sugars. Rotate the
skewers every two-three minutes to make sure each side is receiving equal amounts of flame and char.
After 8-10 minutes, remove from the grill and let cool.

If you prefer to not deal with skewers, rings or wedges will work fine, but add a little extra Rattler Rub
to increase the flavor.