Pink pineapples have been around for a few years now and per the FDA, the pineapples are “engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene. Lycopene is the pigment that makes tomatoes red and watermelons pink, so it is commonly and safely consumed.”
Overall, I love these pineapples because they are sweet. I can only get to this level of sweetness a few days before a normal pineapple over ripes. The best part is that they keep their flavor and structure when grilled.
Grilling pink pineapples is easy. Remove the outside skin and cut into quarters. Place them on the grill to get some grill marks. Slice and serve.
Or skip the grill and just eat the slices.
