GRILLED PINEAPPLE WITH CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
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 ICED COCONUT CREAM
Steps:
- To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
- In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
- To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.
GRILLED PINEAPPLE WITH KEY LIME AND AGAVE NECTAR
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
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
GRILLED PINEAPPLE
These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!
Provided by GREEGI
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g
AGAVE-GLAZED PORK BELLY WITH GRILLED PINEAPPLE
You need to start making this dish the day before you serve it, but the crispy, succulent result is well worth the effort.
Provided by Eric Werner
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper.
- Place chiles in a large roasting pan. Place pork belly, skin side down, on top of chiles; drizzle with 1/2 cup agave. Pour remaining 1/2 cup agave and 2 cups water into pan. Cover pan tightly with lid or two layers of foil.
- Transfer to oven and cook pork for 3 hours, basting with pan juices every hour. Turn pork over. Cook until very tender, about 4 more hours.
- Transfer pork to another roasting pan (if bone-in, remove and discard bones). Strain liquid from first roasting pan into a saucepan (there should be about 5 1/2 cups); reserve chiles. Gently boil juices until reduced to about 1 1/4 cups, 45-50 minutes; add reserved chiles. Remove pan from heat. Let glaze cool; chill.
- Meanwhile, cover pork with parchment or waxed paper. Top with a large plate. Place weights, such as large canned goods, on top. Chill overnight.
- Reheat glaze. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill rack with oil. Grill pineapple until nicely charred, 2-3 minutes per side; place on plates.
- Let grill cool to medium heat. Slice pork belly into 1"-thick pieces. Grill until warmed and crisp, about 3 minutes per side. Brush pork with some of the glaze from chile sauce.
- To serve, place 2 or 3 pineapple slices on each plate; spoon glaze over, then top with pork belly. Drizzle with vinegar.
GRILLED PINEAPPLE WITH AGAVE NECTAR AND COCONUT FLAKES
Number Of Ingredients 6
Steps:
- Add oil to indoor grill pan and place on high heat. Mix nectar or honey, lemon/lime juice, and pepper in a small bowl. Brush on both sides of sliced pineapple. Grill for 3-5 minutes or until grill marks appear. Flip pineapple and repeat. Make sure not to overcook otherwise pineapple will fall apart. Garnish with coconut flakes.
Nutrition Facts : Nutritional Facts Serves
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