Broiled Pineapple With Ginger Yogurt Sauce Ii Recipes

GINGER YOGURT SAUCE ON PINEAPPLE

Steps:

• Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
• Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.

BROILED PINEAPPLE

Steps:

• In an ungreased 9-in. square baking pan, overlap pineapple in two stacks of two slices each. Combine brown sugar and cinnamon; sprinkle over pineapple. , Broil 4-6 in. from the heat for 1 to 1-1/2 minutes or until sugar is melted. Top with marshmallows; broil 1 to 1-1/2 minutes longer or until marshmallows are golden brown.

BROILED PINEAPPLE

Steps:

• Place pineapple slices on broiler pan.
• Mix sugar, butter and cinnamon.
• Spoon onto pineapple.
• Broil, 4 inch from heat, for 4-5 minutes, until bubbly.

GINGER YOGURT SAUCE ON PINEAPPLE

Steps:

• Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
• Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

BROILED PINEAPPLE WITH GINGER-YOGURT SAUCE II

Steps:

• Broil, turning once, until lightly browned on both sides, 5 to 7 minutes, shaking the pan occasionally so the juices don't burn. Remove the wedges and juices to 4 bowls, and serve hot or warm topped with the yogurt sauce.

GRILLED PINEAPPLE WITH LIME DIP

Steps:

• Peel and core the pineapple; cut vertically into 8 wedges. Cut each wedge horizontally into 2 spears. In a bowl or shallow dish, combine the brown sugar, honey and lime juice; add pineapple and turn to coat. Cover and refrigerate for 1 hour., In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and zest. Cover and refrigerate until serving. , Coat grill rack with cooking spray before starting the grill. Drain pineapple, discarding marinade. Grill pineapple spears, covered, over medium heat for 3-4 minutes on each side or until grill marks are golden brown. Serve with lime dip.

BROILED PINEAPPLE WITH ICE CREAM

Steps:

• Preheat broiler; set rack 6 inches from heat. Coat a broiler pan with nonstick cooking spray.
• Core pineapple for wedges. Halve wedges lengthwise to make 8 spears.
• Lay spears on prepared pan. Cook, turning once, until golden brown and tender, 20 to 25 minutes. Divide among bowls; serve with vanilla ice cream or coconut sorbet.

GRILLED VANILLA-GINGER PINEAPPLE

Steps:

• Cut ends off pineapple. Quarter lengthwise, peel and core.
• Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
• Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.