Grilled Pineapple Compote
I remember tasting this compote for the first time, and in an instant, I was back in Matatlán, running through the agave fields—climbing over steaming, cooked agave piñas fresh from the pit, their smoky, caramelized juices dripping down my chin. That flavor is forever etched in my soul.
This pineapple compote captures every note of that memory. We served it over tres leches cake at our dinner, and as it sat, the juices soaked in, making the cake impossibly moist. It’s just as good blitzed into a jelly filling—or eaten straight from the jar, spoonful by spoonful. For an extra layer of depth, grill the pineapple over wood or charcoal to bring out its natural smokiness.