Agave Glazed Pineapple Recipes

SPICY PINEAPPLE MARGARITAS

Steps:

• Combine the tequila, agave, pineapple, cilantro and chile pepper in a large shaker; muddle with the end of a wooden spoon.
• Add the pineapple juice, lime juice and triple sec to the shaker and fill with ice. Cover and shake vigorously for 15 seconds. Strain into 2 rocks glasses filled with ice. (Rim the glasses with salt, if desired.) Garnish with the pineapple wedges and more chile pepper.

GLAZED PINEAPPLE

Steps:

• Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

GRILLED PINEAPPLE RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, combine the honey, rum, if using, lime juice, and rosemary. Stir well to combine. Adjust the flavors with a little more honey or lime juice to taste. Cover and let infuse at room temperature for 1 to 2 hours, or refrigerate overnight.
• Cut the pineapple : Remove the top, bottom, and skin, then cut it into quarters.
• Cut out the core and slice each section lengthwise into three large wedges. Avoid cutting the spears too thin.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Lightly oil the grate.
• Brush the pineapple wedges on both sides with the honey glaze.
• With the lid open, grill the pineapple over indirect heat for 5 to 7 minutes on each side, brushing occasionally with more glaze, until golden and tender.
• Remove from the grill and let cool for a few minutes before serving.

GLAZED PINEAPPLE HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Cover and bake 2 to 2-1/2 hours or until a thermometer reaches 130°., Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm., Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham. , Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce.

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

AGAVE GLAZED PINEAPPLE

Steps:

• In large skillet melt butter over high heat until browned, about 1 minute.
• Add pineapple until cook, stirring often, until caramelized, about 5 minutes.
• Add agave syrup and toss to coat. Remove from heat. Garnish with almonds and serve.

GRILLED PINEAPPLE BALSAMIC ASPARAGUS

Steps:

• 1.Cut off tough ends of asparagus.
• 2.Combine all ingredients in a large zip-top plastic bag.
• 3.Seal and marinate for 30 minutes.
• 4.Remove asparagus from bag, and discard marinade.
• 5.Place asparagus on grill rack or grill pan coated with cooking spray.
• 6.Grill at high let sizzle for few minutes let the juices cook inside.
• 7.Then rotate every few seconds between 7 - 10 minutes. (Depends on how charred you want it).
• 8.After 5 minutes drizzle 2 additional tablespoons of pineapple juice over the asparagus let the juices soak in for a few seconds then continue to rotate.

CHILI-LIME GRILLED PINEAPPLE

Steps:

• Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting., Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

SPICED GLAZED PINEAPPLE WITH CINNAMON FROMAGE FRAIS

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais