Mezcal whipped cream spices up this peppered pineapple recipe from Project Griddle, The Versatile Art of Grilling on a Flattop (Workman Publishing, 2025) by Steven Raichlen of Barbecue Bible, Photo by Randazzo & Blau.
It could be a winning addition to the offerings at your summer parties with its Mexican flair.
Peppered Pineapple with Mezcal Whipped Cream
Serves 4
Grilled pineapple has been part of my repertoire since I wrote The Barbecue! Bible. So how does the preparation translate to the griddle? I’m delighted to report that you get the same smoky-sweet caramelization, the same succulent flesh—with a lot less risk of flare-ups. In the following recipe, black pepper cranks up the heat, while mezcal adds the smoke.
Ingredients:
For the Mezcal Whipped Cream
¾ cup (180 ml) heavy (whipping) cream
2 tablespoons confectioners’ sugar
2 tablespoons mezcal, or to taste
For the Pineapple
1 cup (200 g) granulated sugar
1 tablespoon freshly ground black pepper (or to taste)
1 pineapple, peeled, cored, and cut crosswise into ½-inch-thick (1 cm) slices
3 tablespoons butter (salted or unsalted—your call), melted, plus 2 tablespoons cold butter in a chunk for the griddle
You’ll Also Need
A shallow bowl or aluminum foil pan
Directions:
1. Make the whipped cream: Place the cream in a chilled bowl and beat with an electric mixer until it starts to thicken, 3 to 5 minutes. Add the confectioners’ sugar and mezcal and continue beating to soft peaks, 2 to 4 minutes more. The whipped cream can be prepared several hours ahead and kept, covered, in the refrigerator.
2. Just before serving, heat your griddle or plancha to high.
3. Prepare the pineapple: Combine the granulated sugar and pepper in a shallow bowl or aluminum foil pan and stir to mix. Have this mixture by the side of the griddle.
4. Impale the chunk of butter on a fork and rub it on the griddle to grease it.
5. Brush the pineapple slices on both sides with the melted butter. Using tongs or a fork, dip each pineapple slice in the sugar mixture to coat both sides, shaking off the excess. As you coat the pineapple slices, place them on the griddle.
6. Cook the pineapple slices until sizzling and darkly browned on the bottom, 2 to 4 minutes. Using a spatula, invert and cook the other side the same way.
7. Transfer the pineapple slices to a platter or plates and top with dollops of the mezcal whipped cream.
What else When buying whole pineapple, look for fruit with a yellow or golden rind: It will be sweeter than those with green rinds. To save time, you could use prepeeled and precored pineapple. Again, a bright yellow color indicates sweetness. Slice crosswise as directed. Mezcal is a Mexican cactus spirit with a pronounced smoky flavor—the result of roasting agave hearts in a fire-heated pit.
(Excerpted from Project Griddle by Steven Raichlen (Workman Publishing). Copyright © 2025. Photographs by Randazzo & Blau.)
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