Grilledpineappleandbananawithhoney 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 AND BANANA SAUCE WITH HONEY AND LIME

Steps:

• Place butter, honey, brown sugar, and lime juice in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, whisking until smooth. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Remove vanilla bean and rewarm sauce before using.
• Prepare barbecue (medium-high heat). Brush both sides of pineapple with some sauce. Grill 1 minute per side. Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into 1/2-inch chunks; fold into pineapple mixture.

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, BANANAS, AND GRAPES

Steps:

• For the glaze: In a small saucepan, bring the honey, lemon juice, and lemon zest to a boil over medium heat. Boil for 1 minute until smooth. Set aside to cool.
• For the cream: In a medium bowl, using a hand mixer on medium speed, beat the cream until thick. Add the sugar and beat until the cream holds stiff peaks. Beat in the yogurt, rum, and vanilla.
• For the fruit: Place a grill pan over medium heat or preheat a gas or charcoal grill. Sprinkle each side of the pineapple slices with brown sugar. Sprinkle the cut sides of the bananas and grapes with brown sugar. Grill the pineapple until grill-marked and golden, 4 to 5 minutes each side. Grill the bananas and grapes until lightly browned and warmed through, 2 to 3 minutes each side.
• Place the grilled pineapple on 4 plates. Top with 3 banana slices and 3 grapes. Drizzle with honey glaze and spoon a dollop of the cream on top. Garnish with chopped fresh mint and serve.

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 HONEY BALSAMIC-GLAZED FRUIT

Steps:

• In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.

GRILLED CHICKEN BREAST AND PINEAPPLE

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

GRILLED PINEAPPLE

Steps:

• Prepare pineapple by removing the tops and the skin.
• Cut pineapple crosswise into six 3/4-inch-thick slices, remove the core.
• Stir together melted butter, brown sugar and curry powder.
• Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or till heated through, turning once and brushing once or twice with butter mixture.
• Combine yogurt and coconut. To serve, cut pineapple slices in half. Serve warm with yogurt.

GRILLED PINEAPPLE WITH HONEY GLAZE

Steps:

• Drain pineapple reserving 2 tablespoons of the juice. Place this pineapple juice in a 13 x 9" baking pan. Cut pineapple into 6 sliced rings, about 1/2 inch each.
• Add the following to the pineapple juice in the baking pan: 1/2 teaspoon lime zest, 2 tablespoons fresh squeezed lime juice, 1/4 cup honey, and 1/8 teaspoon cinnamon; whisk together.
• Place pineapple slices in pan and turn to coat with glaze.
• Grill slices over medium low, indirect heat, for about 3 minutes per side or until slightly charred and hot. Garnish with mint.

HONEY-GLAZED GRILLED PINEAPPLE

Steps:

• Whisk first 4 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
• Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish. Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.
• *Sold at liquor stores and in the liquor or specialty foods section of supermarkets.