Agave Glazed Pineapple Recipes

GRILLED PINEAPPLE WITH CREAM

Grilled Pineapple with Cream image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

Steps:

For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

GRILLED PINEAPPLE WITH KEY LIME AND AGAVE NECTAR

Grilled Pineapple With Key Lime and Agave Nectar image

From Melissas.com with a few minor changes. It is certainly okay to substitute canned pineapple, just be sure the pineapple is packed in its own juice with no added sugar.

Provided by COOKGIRl

Categories Pineapple

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons agave nectar (aka agave syrup)
1 tablespoon grapeseed oil
1 key lime, zest and juice
1/4 teaspoon freshly grated nutmeg (original recipe specified 1/2 teaspoon ground cinnamon, your choice)
1 firm ripe pineapple, peeled, cut in half lengthwise and cored (approximately 2 1/2 pounds)
1 tablespoon dark rum (optional, I used Captain Morgan Spiced Rum)

Steps:

In a small bowl, combine agave nectar, grape seed oil, key lime juice plus the zest, either the nutmeg or cinnamon and the rum (if using).
Cut each pineapple half lengthwise into 4 long wedges. Cut each wedge in half crosswise. You will have sixteen pieces total.
Prepare grill (medium heat). Lightly brush pineapple with marinade and grill on a rack set about 6 inches over glowing coals.
Turn; brush other side with the marinade and grill until tender and golden, approximately 5 minutes each side. Note: due to the sugar content in the marinade, the pineapple could easily burn. Watch grilling process carefully.
Oven method: Pineapple may also be broiled by placing 4 inches below broiler in oven for about 10 minutes; turning occasionally until lightly browned. Brush with rum and sprinkle with lime peel. Serve hot or warm. Note: I used a grill pan so that the pineapple wedges would have the "grill marks".

Nutrition Facts : Calories 50.3, Fat 1.8, SaturatedFat 0.2, Sodium 0.8, Carbohydrate 8.4, Fiber 1.1, Sugar 5.6, Protein 0.4

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