I am crossing my fingers that is cools down a touch here so it is not unbearably hot this weekend. With our 3-side closed in back patio of siding and concrete, it gets a few degrees hotter than the high. No one wants to fire up a grill in those conditions. The only saving grace is that is roughly faces east, so it does not get direct sun for most of the day. We'll see. Hopefully your outdoor setup is not as dire. But Louis is the one who does most of the grilling so I can just stay inside. (This is also one of the Bobby Flay recipes with a couple tweaks: peaches aren't quite in season and I think it originally called for hazelnuts.)
If you have not had grilled pineapple, you are missing out! It is so sweet and delicious. The yogurt and walnuts even out the sweetness with a little bit of tang and nutty savoriness. And the honey brings it back to the dessert world with a lovely floral hint. Oh, and this is the time to break out the gooood honey. I used a small batch pepper honey (from blossoms of the plant that produces pink peppercorns) that I bought in Maryland from The Bee Folks at the MD Renaissance Festival.
4 slices fresh pineapple, core removed, ~1/2 in thick
1 C Greek yogurt
1 C roughly chopped toasted walnuts
~1/2 C honey
Combine honey and walnuts in a pot, heat through over med heat until the honey is loose and the walnuts are warmed through.
Grill pineapple over a hot grill for about 2 minutes per side.
Place a 1/4 C scoop of yogurt in the center of each pineapple slice. Spoon honey walnuts over the top.
The best husbands make dessert for you!