Grilled Vanilla-Ginger Pineapple

• 1 large ripe pineapple
• 1 teaspoon vanilla extract
• 1/4 cup ginger palm sugar syrup or honey
• Pinch of cayenne
• 1 tablespoon grape seed oil or canola oil
• Fresh mint for garnish

1. Cut ends off pineapple.
2. Quarter lengthwise, peel and core.
3. Prepare a hot or medium-hot grill.
4. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.)
5. Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
6. Brush pineapple wedges lightly with butter or oil and place on grill.
7. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored.
8. Remove to a platter or to plates and brush on remaining syrup or honey.
9. Garnish with fresh mint, and serve warm.

pineapple, vanilla, ginger palm sugar syrup, cayenne, grape seed oil, fresh mint

Taken from cooking.nytimes.com/recipes/1016641 (may not work)