Chef’s Special, ” Char Grilled Pineapple”

Ingredients for the pineapple salad

• 1 (12 fluid ounce) can or bottle beer
• ½ cup honey
• ⅓ cup Dijon mustard
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, or more to taste
• 1 tsp garlic powder
• 1 teaspoon salt
• ⅛ tsp freshly cracked black pepper
• 1 fresh pineapple
• ¼ cup pine nuts
• 1 (10 ounce) can mandarin oranges, drained
• 6 tbsp poppy seed salad dressing (Optional)

Method of making

• Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
• Preheat outdoor grill for medium-high heat and lightly oil the grate.
• Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
• Grill pineapple wedges on the preheated grill pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes.
• Toss pine nuts and mandarin orange segments in a large bowl. arrange grilled pineapple pieces. just for plating you can take kala mata olive, orange segments.