Grilled Pineapple With Basil Recipes

PINEAPPLE, BASIL, AND CUCUMBER

Steps:

• Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.

GRILLED PINEAPPLE WITH BASIL AND MINT

Steps:

• Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
• Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
• Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
• Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.

GRILLED PINEAPPLE

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

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.

TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA

Steps:

• Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.

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.

BRAZILIAN GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

PINEAPPLE WITH BASIL

Steps:

• Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs. each serving about 61 calories and 1.5 grams fat

GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM

Steps:

• Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
• Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
• Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.