The Ultimate Pineapple Experiment
The Ultimate Pineapple Experiment
Ingredients
- 1 pineapple, whole
- 2 pounds chuck roast, tough cut of meat
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Take the whole pineapple and carefully cut off its top and bottom ends using a sharp knife.
⏱️ 2 min
- 2
Stand the pineapple upright and carefully slice off the skin from top to bottom, following the curve of the fruit. Remove any remaining 'eyes' with the tip of your knife.
⏱️ 3 min
- 3
Cut the peeled pineapple into 1-inch thick slices, then cube the slices into roughly 1-inch pieces. Discard the tough core if desired, though it can be blended.
⏱️ 3 min
- 4
Place the pineapple cubes into a blender. Blend on high speed until a smooth pineapple puree is formed. This may take 1-2 minutes, scraping down the sides as needed.
⏱️ 2 min
- 5
Place the tough cut of meat (chuck roast) into a non-reactive bowl or a large resealable bag.
⏱️ 1 min
- 6
Pour the pineapple puree over the meat, ensuring it is fully coated. Use tongs to turn the meat and ensure even coverage.
⏱️ 1 min
- 7
Marinate the meat in the pineapple puree for exactly 30 minutes at room temperature. Do not marinate for longer than 30 minutes, as the bromelain enzyme in pineapple will break down the meat fibers too much, causing it to become mushy.
⏱️ 30 min
- 8
Remove the meat from the pineapple puree. Use paper towels to thoroughly wipe off any excess puree from its surface. You want the meat to be as dry as possible for a good sear.
⏱️ 2 min
- 9
Season the meat generously on all sides with salt and freshly ground black pepper.
⏱️ 1 min
- 10
Preheat your grill to high heat (approximately 450-500°F). Once hot, place the seasoned meat directly on the grill grates.
⏱️ 1 min•🌡️ 475
- 11
Sear the meat on one side for 4-6 minutes, or until a deep brown crust forms. Avoid moving the meat during this time to ensure a good sear.
⏱️ 5 min
- 12
Flip the meat to the other side and sear for another 4-6 minutes, or until a similar crust forms.
⏱️ 5 min
- 13
Reduce the grill heat to medium-low (or move the meat to a cooler part of the grill). Insert a meat thermometer into the thickest part of the meat, avoiding any bone. Continue to cook, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.
⏱️ 5 min•🌡️ 130
- 14
Remove the cooked meat from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 15
After resting, slice the meat against the grain into desired thickness. Slicing against the grain shortens the muscle fibers, making the meat even more tender.
⏱️ 2 min
- 16
Serve the tender, melt-in-your-mouth meat immediately and enjoy your pineapple experiment!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Ultimate Pineapple Experiment
- 1 pineapple, whole
- 2 pounds chuck roast, tough cut of meat
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Take the whole pineapple and carefully cut off its top and bottom ends using a sharp knife.
⏱️ 2 min - 2
Stand the pineapple upright and carefully slice off the skin from top to bottom, following the curve of the fruit. Remove any remaining 'eyes' with the tip of your knife.
⏱️ 3 min - 3
Cut the peeled pineapple into 1-inch thick slices, then cube the slices into roughly 1-inch pieces. Discard the tough core if desired, though it can be blended.
⏱️ 3 min - 4
Place the pineapple cubes into a blender. Blend on high speed until a smooth pineapple puree is formed. This may take 1-2 minutes, scraping down the sides as needed.
⏱️ 2 min - 5
Place the tough cut of meat (chuck roast) into a non-reactive bowl or a large resealable bag.
⏱️ 1 min - 6
Pour the pineapple puree over the meat, ensuring it is fully coated. Use tongs to turn the meat and ensure even coverage.
⏱️ 1 min - 7
Marinate the meat in the pineapple puree for exactly 30 minutes at room temperature. Do not marinate for longer than 30 minutes, as the bromelain enzyme in pineapple will break down the meat fibers too much, causing it to become mushy.
⏱️ 30 min - 8
Remove the meat from the pineapple puree. Use paper towels to thoroughly wipe off any excess puree from its surface. You want the meat to be as dry as possible for a good sear.
⏱️ 2 min - 9
Season the meat generously on all sides with salt and freshly ground black pepper.
⏱️ 1 min - 10
Preheat your grill to high heat (approximately 450-500°F). Once hot, place the seasoned meat directly on the grill grates.
⏱️ 1 min•🌡️ 475 - 11
Sear the meat on one side for 4-6 minutes, or until a deep brown crust forms. Avoid moving the meat during this time to ensure a good sear.
⏱️ 5 min - 12
Flip the meat to the other side and sear for another 4-6 minutes, or until a similar crust forms.
⏱️ 5 min - 13
Reduce the grill heat to medium-low (or move the meat to a cooler part of the grill). Insert a meat thermometer into the thickest part of the meat, avoiding any bone. Continue to cook, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.
⏱️ 5 min•🌡️ 130 - 14
Remove the cooked meat from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 15
After resting, slice the meat against the grain into desired thickness. Slicing against the grain shortens the muscle fibers, making the meat even more tender.
⏱️ 2 min - 16
Serve the tender, melt-in-your-mouth meat immediately and enjoy your pineapple experiment!
⏱️ 1 min