Grilled Short Ribs with Grilled Pineapple and Pinea

Name: Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 golden pineapple, cored and quartered; Canola oil; 3 cups fresh pineapple juice; 1 habanero chile; 2 cinnamon sticks; 2 star anise; 3 sprigs Thai basil; 1/4 cup packed light brown muscovado sugar; Salt and freshly ground black pepper; 2 1/2 pounds boneless short ribs; Red Chile oil, recipe follows; 5 guajillo chiles, stems and seeds removed; 1 cup canola oil; 1/2 teaspoon kosher salt

Servings: persons

1 golden pineapple, cored and quartered
Canola oil
3 cups fresh pineapple juice
1 habanero chile
2 cinnamon sticks
2 star anise
3 sprigs Thai basil
1/4 cup packed light brown muscovado sugar
Salt and freshly ground black pepper
2 1/2 pounds boneless short ribs
Red Chile oil, recipe follows
5 guajillo chiles, stems and seeds removed
1 cup canola oil
1/2 teaspoon kosher salt

1
Heat grill to high.
2
Brush pineapple with oil and grill until golden brown on all sides.
3
Put pineapple juice in a medium saucepan over high heat.
4
Make a few slits in the habanero with a paring knife and add to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar.
5
Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup.
6
Strain and keep warm.
7
Brush short ribs with oil and season with salt and pepper.
8
Grill on both sides until slightly charred and tender.
9
Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red chile oil.
10
Heat a large saute pan over high heat until almost smoking.
11
Add the chiles and toast for 30 seconds on each side.
12
Remove, let cool slightly and coarsely chop.
13
Combine chiles, oil and salt in a blender and blend until smooth.
14
Strain into a bowl.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 golden pineapple, cored and quartered, Canola oil, 3 cups fresh pineapple juice, 1 habanero chile, and more.

Yes, Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions