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Home > Restaurants > Recipes > Grilled Pineapple and Peach Relish

Grilled Pineapple and Peach Relish

Provided by: Chef Vincent Scotto
Served at: Scopa

  • Type of Dish: Main Courses
  • Cuisine: American
  • Reader Rating: Write a Review

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1 4-to-6-pound pork shoulder (have the butcher bone and butterfly, reserving the bone), skin removed
Kosher salt and freshly ground black pepper
1/4 cup chopped garlic
2 tablespoons chopped rosemary
1 medium onion, sliced thin
1 cup white wine

Pineapple-and-Peach Relish
1 medium pineapple (skinned, cored, and cut into 3/4-inch-thick slices; reserve any extra juice)
2 peaches, peeled, halved, stones removed
1 medium red onion, peeled and cut in 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
1/4 cup red-wine vinegar
2 tablespoons chopped flat-leaf parsley
1 tablespoon shredded basil


Soak 1 cup of fruitwood smoking chips in water for an hour and drain.

Season the pork with salt and pepper. Rub all surfaces of the pork, including inside, with garlic and rosemary.

Tie the pork with butcher's twine, making sure the roast is a uniform roll. Place the onions and bone in the bottom of a small roasting pan. Place the pork on top of the onions, and pour the wine into the pan.

Start a medium fire on one side of the grill. Place the chips on the fire. Set the grill 6 inches above the fire.

Place the pan containing the pork on the cool side and cover the grill. Check the fire and restoke if necessary after 1/2 hour; repeat this step twice more. At the same time, check the amount of liquid in the pan, adding more if it gets low. The cooking time will vary from grill to grill, and with the type of charcoal used and temperature, but allow 2 to 2 and 1/2 hours, until the internal temperature of the meat reads 135 degrees on an instant-read thermometer (the smoke will turn the pork pink, but if the juices are still red, cook until it reaches 140 degrees).

Remove the pork to a serving platter and cover with foil to keep warm. Deglaze the roasting pan with 1/2 cup water, and strain juices into a small pan. Skim off the fat, and season with salt and pepper. Slice the pork and arrange on a platter, drizzle with the pan juices, and serve with pineapple-and-peach relish.

Pineapple-and-Peach Relish
Soak 1/2 cup of fruitwood smoking chips in water for an hour and drain. Prepare a very hot charcoal fire, top with the drained smoking chips, and place the grill 6 inches above the fire.

Brush the pineapple, peaches, and onion with 1/4 cup of the olive oil to coat, and season to taste with salt and black pepper.

Place the fruit and onion on the grill, and cook for 2 to 3 minutes on each side (be careful not to burn or overcook -- the peaches should stay slightly firm). Remove from the grill and set aside to cool. Cut the onion and fruit into small pieces and place in a bowl. Add the remaining ingredients and any reserved pineapple juice. Season with salt and pepper and allow to marinate for at least 1 hour. (This is best made 2 days in advance, allowing the relish flavors to blend.)

(Published 1999)

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