Spiced, Grilled Pineapple in a Savory Graham Crust

Pairs perfectly with our 2021 Ascendence Chardonnay

Small plate with skewers and a glass of white wine


  • Pineapple-1
  • Ground Cumin- 2 tsp
  • Ground Coriander- 2 tsp
  • Allspice- 1 scant tsp
  • Dried Oregano- ½ tsp
  • Salt to taste
  • Graham Cracker Crumbs- 3 cups
  • Fresh Thyme Leaves- 1 ½ tsp
  • Roast or Black Garlic- 1 clove
  • Butter- 1/2 cup


Preheat the oven to 350-degrees F
Prepare a 13×9 inch baking sheet lined with parchment paper or a Silpat
Heat safe mixing bowl
Medium saucepan
Rubber spatula
Hot grill

In the saucepan, heat the butter on medium until it is foamy and has started to brown (about 4 min). Place the graham crumbs, thyme, and garlic in a heat safe bowl and combine. In an even stream, pour the brown butter into the breadcrumbs. Spread the crumb mixture onto a 13×9 cake framed baking sheet lined with parchment or Silpat and spread this mixture in an even layer. Bake at 350-degrees for 10-15 minutes, or until set.

While the crust is cooking, peel the pineapple, and cut into ½ inch thick rectangular pieces, working around the core of the pineapple. Salt the pineapple and sprinkle with the spices. Mark the pineapple on a hot grill.

After removing the crust from the oven, arrange the pineapple pieces onto the crust in the same pan, leaving no space. Return the pan into the oven for a few minutes to get the pineapple to begin to give up its juices, which will bind the pieces to the crust.