Yuzu Kosho Grilled Pineapple

Instructions

1. Prepare the marinade
   In a small bowl, whisk together the yuzu kosho paste, honey, lime juice, vegetable oil, soy sauce, and sea salt until well combined. The mixture should be slightly thick but pourable.
2. Marinate the pineapple
   Place the pineapple rings in a large shallow dish. Pour the marinade over the pineapple, turning to coat each piece evenly. Allow to marinate for at least 10 minutes, or up to 1 hour in the refrigerator for more intense flavor.
3. Preheat the grill
   Preheat a grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking. Alternatively, you can use a broiler set to high with the rack positioned 6 inches from the heat source.
4. Grill the pineapple
   Place the marinated pineapple rings on the hot grill. Cook for 3-4 minutes per side, or until caramelized with distinct grill marks. The natural sugars in the pineapple and honey will caramelize beautifully. Reserve any remaining marinade for basting.
5. Baste while grilling
   Brush the pineapple with the remaining marinade halfway through cooking to build up the flavor and create a glossy glaze.
6. Garnish and serve
   Transfer the grilled pineapple to a serving platter. Sprinkle with chopped mint leaves and black sesame seeds. Serve warm with a drizzle of coconut cream on the side if desired.