Fresh Pineapple Bowl Recipes

PINEAPPLE SEAFOOD BOWLS

Steps:

• Set up the grill for direct cooking over medium heat and oil the grates.
• Skewer the shrimp, scallops, and cod on separate skewers and grill until just cooked through, about 3 to 5 minutes. Set aside.
• Cut the pineapples in half. Scoop the flesh from each pineapple to create a bowl, leaving the bottom portion in each pineapple bowl to hold the coconut milk mixture. Reserve the removed pineapple flesh. Wrap bottoms of the pineapple bowl with a double layer of heavy-duty foil.
• Cut the reserved pineapple into bite-size pieces, discarding the hard core. In a medium bowl, combine pineapple, coconut milk, cilantro, and Thai seasoning. Fill each pineapple bowl halfway full of coconut milk mixture.
• Place pineapple bowls on the grill and close the lid. Cook for 15 to 20 minutes or until the coconut milk mixture begins to simmer.
• Remove the pineapple bowls from the grill and carefully remove the aluminum foil. Evenly divide the grilled shrimp, scallops, and cod between the pineapple soup bowls. Garnish with fresh cilantro and serve hot.

FRESH FRUIT BOWL

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

HOW TO MAKE A PINEAPPLE BOWL

Steps:

• Use a large chefs knife to cut a pineapple in half, lengthwise. You can either keep the crown (stem) attached or slice it off.
• Use a small paring knife to cut around the perimeter, about 1/4 inch in from the edge. Angle the knife slightly toward the center as you cut. Make sure you don't cut all the way through the skin.
• Make 4 to 5 vertical slices from edge to edge, being careful not to slice through the skin.
• Make 2 lengthwise cuts on either side of the core of the pineapple. At this point the pineapple should look like a grid of small squares.
• Use a spoon to scoop out the chunks of pineapple. Toss the chunks from the core and save the rest of the fruit to eat or use in your recipes.
• If there are any small chunks left inside the pineapple bowl, scrape them out with a spoon.
• Brush the pineapple bowl with lemon juice to help it last longer and keep it from turning brown.

PINEAPPLE BOWL

Steps:

• In a punch bowl set in a hollowed-out block of ice, combine Southern Comfort and champagne. Stir in scoops of pineapple sherbet gently. Garnish the punch with pineapple slices and strawberries.

PINEAPPLE FRUIT BOAT

Steps:

• Stand pineapple upright and vertically cut a third from one side, leaving the leaves attached; set cut piece aside., Using a paring or grapefruit knife, remove pineapple from large section in strips, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Set aside 2 tablespoons juice from pineapple; invert shell onto paper towel to drain. Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a large serving bowl or on a serving platter., In a large bowl, combine pineapple chunks, strawberries, orange and banana. In a small bowl, beat cream cheese and reserved pineapple juice; spoon over fruit and stir gently. Spoon into pineapple boat.

FRESH PINEAPPLE BOWL

Steps:

• Slice the pineapple lengthwise with the leaves and remove the pineapple meat from the pineapple bowl.
• Slice the pineapple into chunks.
• Very lightly sprinkle with Ono Hawaiian salt.
• Place chunks in the pineapple bowl.