Grilled Roasted Vegetables With Pineapples Recipes

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GRILLED VEGETABLES WITH PINEAPPLE



Grilled Vegetables with Pineapple image

These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables.

Categories     Side Items     Cookout     Cookout Side Items     Side Dish     Side Items Side Dish

Yield 6

Number Of Ingredients 16

1 C diced potato (peeled or unpeeled)
1 C chopped bell pepper (any color)
1 C chopped raw mushrooms
1 medium onion, chopped
1 C cherry tomatoes
1 can pineapple chunks in natural juices
3 tbsp olive oil
2 tsp chopped garlic
2 tsp dill weed
1 tsp celery salt or celery seed
1 1/2 tsp cayenne pepper (optional)
1 1/2 tsp garlic powder (optional)
1 1/2 tsp onion powder (optional)
salt (to taste)
pepper (to taste)
**Different vegetables and spices can be substituted based on preference and availablity**

Steps:

  • Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoughly, then drain all liquids.
  • Grilled:
  • Option 1 -- place vegetables in grill-safe roasting pan or on wooden skewers that have been soaked in water and place on grill. Cook on medium high heat. Stir or turn every 5-10 minutes until tender.
  • Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with cooking spray. Fold aluminum foil into a sealed pouch and place on grill. Use medium heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done)
  • Oven: Place vegetables in roasting pan. Bake at 400 degrees. Stir every 10 minutes until tender.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

GRILLED PINEAPPLE



Grilled Pineapple image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 large ripe golden pineapple, peeled, cored and cut into 8 to 10 wedges
Good olive oil
1/4 cup honey

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.

GRILL-ROASTED PINEAPPLE



Grill-Roasted Pineapple image

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.

Yield 8 servings

Number Of Ingredients 1

1 ripe pineapple

Steps:

  • Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off, ideally the one in the middle). If you have a grill thermometer, the ideal temperature range is 275°F-350°F. Place pineapple over indirect heat, cover grill, and slowly roast, turning pineapple occasionally, until outside is dark brown, flesh is beginning to collapse underneath skin, and some juices are bubbling up in places, 2-2 1/2 hours. Let cool slightly, then cut as desired.

GRILLED VANILLA-GINGER PINEAPPLE



Grilled Vanilla-Ginger Pineapple image

Sherry Yard has a wonderful recipe in her first cookbook, "The Secrets of Baking," called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you've scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you're roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.

Provided by Martha Rose Shulman

Categories     dinner, quick, dessert

Time 25m

Yield Serves 4

Number Of Ingredients 6

1 large ripe pineapple
1 teaspoon vanilla extract
1/4 cup ginger palm sugar syrup or honey
Pinch of cayenne
1 tablespoon grape seed oil or canola oil
Fresh mint for garnish

Steps:

  • Cut ends off pineapple. Quarter lengthwise, peel and core.
  • Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
  • Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 28 grams

GRILLED ROASTED VEGETABLES WITH PINEAPPLES



Grilled Roasted Vegetables With Pineapples image

This is a great tasting way to get in your veggie. It is very easy to play with this recipe and make it your own.

Provided by seesko

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup diced potato (peeled or unpeeled)
1 cup chopped bell pepper (any color)
1 cup chopped raw mushrooms
1 medium onion, chopped
1 cup cherry tomatoes
1 (15 ounce) can pineapple chunks in juice
3 tablespoons olive oil
2 teaspoons chopped garlic
2 teaspoons dill weed
1 teaspoon celery salt or 1 teaspoon celery seed
1 1/2 teaspoons cayenne pepper (optional)
1 1/2 teaspoons garlic powder (optional)
1 1/2 teaspoons onion powder (optional)
salt (to taste)
pepper (to taste)

Steps:

  • Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoroughly, then drain all liquids.
  • Grilled:.
  • Option 1 -- place vegetables in grill-safe roasting pan and place on grill. Med high heat. Stir every 5-10 minutes until tender.
  • Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill. Med heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done).
  • Oven: Place vegetables in roasting pan. Bake at 350°F Stir every 10 minutes until tender.

Nutrition Facts : Calories 143.5, Fat 7, SaturatedFat 1, Sodium 5.9, Carbohydrate 20.3, Fiber 2.3, Sugar 12.7, Protein 2

GRILLED PINEAPPLE PORK & VEGETABLES



Grilled Pineapple Pork & Vegetables image

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

  • Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Nutrition Facts :

ROASTED OR GRILLED FRESH PINEAPPLE



Roasted or Grilled Fresh Pineapple image

Another adapted recipe from the Juan-Carlos Cruz Calorie Countdown Cookbook. If you have never had fresh pineapple, you have to try it. It is SO different from canned, and really transports you to the tropics! This is great for a BBQ, and would be a great side to teriyaki chicken, a burger, seafood, you could use leftovers in a tropical salsa, or it would be a great dessert, too. If you are still confused about how to cut a fresh pineapple, there are several good videos on YouTube.com on how to do it.

Provided by Greeny4444

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

1 large pineapple
1/2 cup light brown sugar
2 -3 teaspoons ground ginger, to taste

Steps:

  • For roasted pineapple:.
  • Preheat the broiler. Cut the ends off the pineapple. Quarter it and cut away the core and skin from each quarter.
  • Cut each quarter in half, lengthwise (you should have 8 long strips).
  • Stir together the brown sugar and the ginger. Toss with the pineapple pieces.
  • Place in a medium flameproof baking dish and broil for 10 minutes, turning the pieces halfway through.
  • Serve hot, warm, or at room temperature.
  • For grilled pineapple:.
  • Prepare pineapple as described above.
  • Preheat a grill or indoor grill pan to medium-high heat. If using a grill pan, spray it with cooking spray.
  • Stir together the brown sugar and the ginger. Toss with the pineapple pieces.
  • Place the pineapple on the grill (or grill pan), and grill until desired grill marks are achieved.

Nutrition Facts : Calories 110.3, Fat 0.1, Sodium 5.1, Carbohydrate 28.6, Fiber 1.6, Sugar 24.5, Protein 0.7

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