1 box Pillsbury® refrigerated pie crusts
2 1/2 cups cubed fresh pineapple
1 teaspoon cornstarch
1 teaspoon five spice powder
Unroll the Pillsbury® refrigerated pie crusts. Using a 4 inch cookie cutter or pocket pie mold, cut out 10 shapes. Vent five of the shapes using a small cookie cutter or the tines of a fork. Set aside.
In a large bowl, stir together the pineapple, cornstarch and five spice powder until well combined. Place approximately 1/4 cup of pineapple mixture in the center of the unvented dough shapes.
Top each with the vented half and pinch or press shut.
Place on a platter and freeze for 30 minutes. Meanwhile, prepare your grill according to manufacturer’s instructions. Remove the pies from the freezer and arrange on a grill-safe baking or pizza stone.
Place the baking stone on the grill. Close the grill, leaving the vent open. Grill for 10 minutes or until the crusts are fully cooked and crisp.
Remove to a wire rack to cool completely.
How’s that for a bit of sunshine? It is pineapple season in Hawaii, and while I’m stuck here in now drizzly Baltimore, it is as good of an excuse as any to indulge. I love, love the combination of pineapple and five spice. I made this pineapple-five spice sorbet a while back, these fruity baked beans and when I did my Hawaiian inspired Thanksgiving I made a five spice rubbed, pineapple infused turkey and this five spice, pineapple SPAM Hawaiian bread stuffing. These pies are no different. Lushly tropical, they ooze pineapple and just a hint of spice. Perfect to perk up any day!
One tip, make these pies first, then use the hot coals to cook your dinner while they cool on a wire rack.