Grilled Pineapple With Iced Coconut Cream Recipes

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GRILLED PINEAPPLE WITH CREAM



Grilled Pineapple with Cream image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

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 BROWN SUGAR, COCONUT, AND RUM



Grilled Pineapple with Brown Sugar, Coconut, and Rum image

Provided by Melissa Roberts

Categories     Rum     Dessert     Quick & Easy     Backyard BBQ     Coconut     Summer     Grill     Grill/Barbecue     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup sweetened flaked coconut
1 (3 1/2-to 4-pounds) pineapple, peeled
1/2 cup packed dark brown sugar
1/4 cup dark rum
2 teaspoons curry powder (preferably Madras)
1 tablespoon fresh lime juice
Accompaniment: vanilla ice cream

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.

COCONUT-GRILLED PINEAPPLE



Coconut-Grilled Pineapple image

A great side dish to chicken or fish. Also perfect as a dessert; feel free to add scoop of ice cream. I have actually cooked these on high heat in a frying pan with great results as well! Note that the calorie is less that what's posted, as you will not use up all of the milk or sugar. Recipe revised from How to Grill by Steven Raichlen.

Provided by januarybride

Categories     Dessert

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 ripe golden pineapple
1/2 cup unsweetened coconut milk
1/2 cup turbinado sugar (may sub granulated sugar)
1 teaspoon ground cinnamon
1 sprig of fresh mint (to garnish) (optional)

Steps:

  • Cut off the top and the bottom of the pineapple.
  • Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
  • Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
  • Using a melon baller, remove the fibrous core from the center of each slice.
  • Shake the coconut milk can well, then pour into a wide, shallow bowl.
  • Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
  • Preheat grill to high. Brush and oil the grill grate.
  • Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
  • Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
  • Transfer grilled fruit to a serving platter and garnish with mint leaves.
  • Serve hot or cold, with or without a scoop of ice cream.

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