Grilled Pineapple Rice Recipes

GRILLED PINEAPPLE FRIED RICE

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pineapple wedges on the grill and cook, turning occasionally, until browned all over, about 8 minutes total. Transfer pineapple to a cutting board and cut into a medium dice.
• Remove grilling grate and place wok on top of coals. Alternatively, place wok over high on a stovetop. Place 2 tablespoons of oil in wok and heat until shimmering. Add onion and bell pepper to wok and cook, stirring occasionally, until onion has softened and is just starting to brown. Add in cashews and garlic and continue to cook until garlic is fragrant, about 1 minute.
• Push all ingredients in wok to the side and add in eggs. Use spatula to scramble eggs while they cook. When done cooking push egg to the side with the other ingredients.
• Add in remaining tablespoon of oil and heat until shimmering. Add in rice, mixing with all ingredients in wok, and cook until heated through, about 3 minutes. Add in soy sauce and curry powder and mix until rice is uniformly coated. Mix in pineapple to taste. Remove from heat and mix in green onions. Season with pepper to taste. Transfer rice to a serving bowl and serve immediately.

GRILLED PINEAPPLE RICE

Steps:

• Cook rice in chicken broth according to package directions. Toss cooked rice with 1 teaspoon olive oil.
• While rice cooks, grill pineapple and green onions in a grill pan, or on an outdoor grill, until charred. Chop grilled pineapple and green onions into bite-sized pieces.
• Toss pineapple and onions with rice and season with salt and pepper, to taste.

COCONUT GRILLED PINEAPPLE RICE

Steps:

• Combine rice, water and salt in a saucepan. Bring to a boil; cover and reduce heat to low. Cook for about 20 minutes or until water is absorbed.
• In a small saucepan; bring sugar and coconut milk to a boil. Pour over rice mixture and stir to combine. Cover and let stand until rice absorbs all the liquid, about 20 minutes.
• Meanwhile, brush pineapple slices with oil and place on grill over medium high heat. Grill, turning once for about 8 minutes or until golden brown. Chop pineapple and stir into coconut rice or top each portion before serving.

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

GRILLED PINEAPPLE

Steps:

• Prepare a grill for medium heat.
• Cut the pineapple in half lengthwise from the very top to the bottom (keeping the leaves on). Then cut each half lengthwise in half again, so you have 4 long pieces with leaves at one end.
• Add the jelly, brown sugar, butter, cinnamon and salt to a medium saucepan over medium-low heat. Cook, stirring, until the mixture is fully combined and liquid.
• Brush the pineapple with some of the mixture (reserve the remaining mixture), transfer to the grill and grill 3 to 4 minutes per side. Remove to a platter and, using a sharp knife, cut the bottom ends off each piece of pineapple. Then, carefully cut lengthwise from the bottom to the top of each piece along the skin (separating the fruit from the skin), and then crosswise into 1-inch pieces.
• Drizzle the remaining apricot mixture over the pineapple. Serve with vanilla ice cream.

GRILLED-PINEAPPLE RICE

Steps:

• Prepare grill for direct-heat cooking.
• Combine sugar, chile pepper and salt; sprinkle over both sides of pineapple slices.
• Grill, turning once, until browned, 3 minutes per side. Cool slightly; cut into chunks.
• In large nonstick skillet heat oil over medium heat; add scallions.
• Cook, stirring, until golden, 3 minutes.
• Stir in garlic; cook 1 minute. Add rice, salt and pineapple; cook, stirring, until heated.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.