Grilled Fruit Dessert on a Collapsible Grill
Pineapple, peaches and bananas grilled on the last coals of a flat pack grill, with simple toppings.
The fire is dying, dinner is done, and the grill is still hot enough for dessert. Grilled fruit caramelizes in minutes.
Ingredients
- 1 pineapple, cut in rings or spears (or canned rings, drained)
- 2 ripe peaches, halved and pitted
- 2 bananas, unpeeled, halved lengthwise
- 1 tbsp melted butter or oil
- Cinnamon, honey, and ice cream or yogurt to serve
Method
- Clean and oil the grates over the remaining coals.
- Brush fruit with butter.
- Grill pineapple and peaches cut-side down 2 to 4 minutes until marked, then turn.
- Grill bananas cut-side down 2 minutes, then skin-side down until soft.
- Serve warm with cinnamon, honey and ice cream.
Tips
- Sugar burns fast. Watch it.
- Firm-ripe fruit holds its shape better than very soft fruit.
Safe internal temperatures
Check the thickest part with an instant-read thermometer, away from bone. These are USDA minimum safe temperatures; tougher cuts like brisket and ribs are cooked well past them for tenderness.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, lamb and veal (burgers, fresh sausage) | 160°F |
| Chicken and turkey, whole, pieces or ground | 165°F |
| Fish and shellfish | 145°F, or flesh opaque and flakes with a fork |
| Egg dishes | 160°F; cook eggs until yolks and whites are firm |
| Precooked sausage, hot dogs and leftovers | Reheat to 165°F |
Cooking notes for a collapsible grill
A collapsible grill puts food close to the coals, so things brown faster than on a tall backyard cooker. Pat food dry, oil the food rather than the grate when you can, and leave it alone until it releases. Keep a clean platter for cooked food, separate from the one that carried raw meat. And cook to temperature, not time: wind, charcoal type and how full the grill is all change the clock.
Taking this cook on the road
- Prep and marinate at home; pack in sealed containers in cook order.
- Raw meat sealed at the bottom of a cold cooler (40°F or below).
- Bring two sets of tongs, a thermometer, soap and water.
- Pack a lidded metal can for ash and follow the site's rules.