![Grilled Pineapples with Barbecue-Spiced Bread-crumbs and Country Ham](https://cdn.statically.io/img/www.foodandwine.com/thmb/7iOIrQgSeDJKoFCnMOnx7KUhsN0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-pineapples-with-barbecue-spiced-breadcrumbs-and-country-ham-FT-RECIPE0819-31809e987fb54363895425c7b07abe75.jpg)
Ingredients
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2 medium-size (about 3-pound) fresh pineapples, peeled
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2 1/2 tablespoons extra-virgin olive oil, divided
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1 tablespoon seasoned salt (such as Lawry’s)
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1/2 teaspoon smoked paprika
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1/2 cup panko
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3 ounces thinly sliced country ham or prosciutto, torn into large pieces
Directions
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Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to one side of a charcoal grill. Place pineapples on their sides on grates over unlit side of grill. Grill, covered, until pineapples are tender all the way through when poked with a skewer and outsides are deeply charred, 20 to 30 minutes, turning every 5 minutes. Transfer to a carving board, and let pineapples cool slightly, about 15 minutes.
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Meanwhile, heat 2 tablespoons oil in a medium skillet over medium. Add seasoned salt and paprika, and cook, stirring constantly, until fragrant, about 30 seconds. Add panko, and cook, stirring often, until well coated and toasted, 2 to 3 minutes. Transfer to a bowl, and let cool completely, about 10 minutes.
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Using a serrated knife, slice pineapples crosswise into 1/3-inch-thick rounds; arrange on a serving platter. Top with country ham and panko mixture; drizzle with remaining 1 1/2 teaspoons oil. Serve immediately.
Suggested Pairing
Tropical fruit–inflected California Chardonnay.