Carmelized pineapple and crisp jicama with juicy mango make for a great side dish.
Serves 6 – 8 as a side dish
2 – 3 Tablespoons light cooking oil for coating grill/or fruit
1 fresh pineapple, peeled, sliced into 1/2 inch thick rings
1 jicama, peeled, cut into 1/2 inch thick slices
2 mangos, peeled, cut into 1/4 inch wide strips
3 Tablespoons fresh squeezed orange juice
zest and juice from 1 lime
2 teaspoons honey, agave, maple syrup or pinch of stevia
1 teaspoon red pepper flakes
kosher salt to taste
1.Heat Grill: Heat grill to medium high. OR Preheat broiler and place oven rack 6 inches under broiler element.
2. Grill Fruit: Coat grill with oil and grill pineapple and jicama until marks appear, turning once, about 8 minutes total time. Remove from grill and let cool slightly, about 5 minutes.
To Broil, brush pineapple and jicama with oil and broil until charred spots appear, 4 minutes. Remove from broiler, turn fruit, and brush with remaining oil. Place back in broiler and continue to broil until marks appear. Remove pan from oven and let cool about 5 minutes.
3. Make Dressing: While fruit cools, make dressing. In a small bowl, whisk together the orange juice, lime zest and lime juice, honey, and red pepper flakes to combine.
4. Cut Fruit: Cut grilled fruit into 1/2 inch wide strips, removing the pineapple core as you go. Discard cores. Place strips of fruit in a bowl.
5. Dress Fruit: Pour dressing over fruit and gently toss to combine. Season to taste with kosher salt.
