Grilled Pineapple Tart Recipes

HONEY GLAZED GRILLED PINEAPPLE

Steps:

• In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally.
• Preheat a grill pan over medium heat.
• Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.
• To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top.

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 WITH CREAM

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 TART

Steps:

• Microwave butter in large microwaveable bowl on HIGH 30 sec. Add marshmallows; toss lightly. Microwave on HIGH 1 min. or until marshmallows are completely melted, stirring after 30 sec. Add cereal; mix lightly to coat. Press firmly onto bottom and up side of lightly greased 9-inch tart mold or pie plate to form crust.
• Beat cream cheese and ginger in small bowl with electric mixer on medium speed until well blended and creamy. Add whipped topping; beat on low speed 1 min. or just until blended. Spread mixture evenly over crust; refrigerate.
• Lightly grease grill grates. Preheat grill to medium-high heat. Cut each pineapple quarter lengthwise into 1/4-inch slices; place in medium bowl. Sprinkle sugar over pineapple slices; mix well. Let stand 5 min. Place pineapple on grill; cook 2 to 3 min. on each side or until tender. Cool completely. Arrange grilled pineapple slices over chilled tart to serve.

GRILLED PINEAPPLE TART WITH RASPBERRIES AND CHIPOTLE CREAM

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart pan, knocking out excess flour.
• Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.
• Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.
• Make filling and grill pineapple:
• While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved. Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well. Keep covered with plastic wrap until ready to use.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery). Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total. (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes. Trim pineapple and discard core from slices.
• Assemble tart:
• Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface. Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan. Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.
• Make glaze:
• Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.

GRILLED FRUIT PHYLLO TART

Steps:

• Preheat oven to 400°. In a small bowl, mix butter and oil. Brush a 15x10x1-in. baking pan with some of the butter mixture. Place 1 sheet of phyllo dough into prepared pan; brush with butter mixture. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Bake 5-7 minutes or until golden brown (phyllo will puff up during baking). Cool completely., Finely grate enough zest from lemon to measure 1 tablespoon. Cut lemon crosswise in half; squeeze juice into a bowl. In a large bowl, toss peaches, strawberries, pineapple, brown sugar, salt, and lemon zest and juice. Remove strawberries; thread fruit onto 3 metal or soaked wooden skewers., Place fruit on oiled grill rack. Grill, covered, over medium heat until fruit is tender, turning once, 8-10 minutes for pineapple slices and peaches, 4-5 minutes for strawberries. Remove and set aside., In a small bowl, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over phyllo crust. Slice grilled fruit; arrange over filling. Sprinkle with mint; cut into pieces.

Z TEJAS GRILLED PINEAPPLE TART WITH BERRIES AND CHIPOTLE CREAM

Steps:

• Preheat oven to 350°F.
• Combine melted butter, cracker crumbs and sugar in a bowl and mix well.
• Press the mixture into the bottom and halfway up the sides of a springform pan.
• Bake 5 minutes in a 350F degree oven.
• Whisk the sour cream, chipotles, brown sugar and zest in a separate bowl until the sugar has dissolved.
• Beat the cream cheese until smooth with an electric mixer and add to the sour cream mixture; stir to combine.
• Set aside.
• Slice the pineapple into large wedges, making sure to remove the"eyes".
• Grill until the pineapple pieces have achieved good grill marks.
• Let cool, then slice into 1/4-inch thick strips.
• Spread the cream cheese mixture over the pie crust.
• Arrange berries over the cream cheese mixture, then arrange the pineapple over the berries.
• Melt the jelly and water in a saucepan; stir until smooth.
• Brush the mixture over the pineapple.
• Chill well in the refrigerator before serving.

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.