Summer’s about to start, grill season is here and I have this annoying pain in my calf after I pulled a muscle on a 20-miler last weekend. The Big Basin 50K in a week is starting to look iffy. What better way to inaugurate the grill and get some anti-inflammatory in than this spicy grilled pineapple recipe with ginger and Miso.

Grilled Pineapple Recipe

With Miso, ginger and the Bromelain from the pineapple, this one’s got recovery written all over it. The Cayenne pepper adds a major bite to the pineapple too. This one’s inspired by the mangoes served with chili pepper on road-side stalls in India.

• 2 tbsp Miso paste
• 1/2 cup rice wine
• 2 tbsp Organic Tamari
• 2 tbsp Agave Nectar
• 4 tsp powdered ginger
• 1 tsp Cayenne pepper
• 1/2 cup of warm water

Mix the ingredients and make sure that the Miso is fully dissolved and there are no chunks floating around. Trim off the tips of a whole pineapple and slice them. Soak the slices in the mixture and set aside for an hour or so. Make sure that the pineapple is fully drenched in the sauce. Fire up the grill and cook the pineapple on high heat for about 10 minutes each side while generously brushing the sauce over it.

Here’s to summer and hoping my calf heals in time for the 50K next week.