This makes the perfect topping for togarashi cheesecake, but it’s one place I deviated from Ed’s recipe. He blackens pineapple in a skillet with vegetable oil, but I prefer the cleaner, smokier flavor of using a barbecue grill. I also left out the lime zest which I thought, combined with the lime juice overpowered the pineapple.
Find it online: https://www.cooksavorcelebrate.com/togarashi-cheesecake/