# What You Need:
→ Fruit
01 - 1 ripe pineapple, peeled, cored, and cut into thick rings or spears
→ Butter
02 - 60 g (4 tbsp) unsalted butter, softened
03 - 1–1.5 tsp yuzu kosho (to taste)
04 - 1 tsp honey (optional, for extra sweetness)
05 - Zest of 1 lime
→ Garnish
06 - Flaky sea salt, to taste
07 - Fresh mint leaves, for serving
08 - Lime wedges, for serving
# Directions:
01 - In a small bowl, combine the softened butter, yuzu kosho, honey (if using), and lime zest. Mix until smooth. Taste and adjust yuzu kosho for more spice, if desired. Set aside.
02 - Preheat a grill or grill pan over medium-high heat.
03 - Pat pineapple slices dry. Lightly oil the grill grates.
04 - Grill pineapple for 3–4 minutes per side until tender and grill marks appear, caramelizing the fruit.
05 - Immediately smear or dollop each slice with yuzu kosho butter while hot, allowing it to melt over the pineapple.
06 - Sprinkle with flaky sea salt, garnish with mint leaves, and serve with lime wedges.
