GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH
Steps:
- Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.
GRILLED PINK SNAPPER WITH CARAMELIZED PINEAPPLE-GREEN ONION BUTTER AND RELISH
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat a grill to medium-low heat. Grill the chiles until blistered and softened all over.
- Remove the rind from the pineapple and slice into1-inch-thick rounds. Brush the pineapple slices with canola oil and sprinkle with a little sugar. Grill until caramelized on all sides and just soft, about 10 minutes total. Remove and let cool slightly.
- Roughly chop half of the pineapple slices and 1 of the chiles. Put in a food processor with the butter and process until almost smooth. Add 2 of the green onions and the chile de arbol and pulse just to combine. Taste. If the pineapple isn't very sweet, add some honey and pulse just to combine. Transfer to a bowl, cover and refrigerate until firm and the flavors meld, at least 1 hour and up to 24 hours. Let it warm slightly before grilling the fish.
- Finely dice the remaining pineapple and chile. Put them in a bowl with the remaining green onions, the olive oil, lime juice and some salt and pepper. Toss to combine. Set aside while you grill the fish.
- Increase the heat of the grill to high. Brush the fish with canola oil and sprinkle with salt and pepper. Grill, flesh-side down, until charred and you can move it with a fish spatula without the flesh sticking to the grill, about 3 minutes. Flip, and smear some of the pineapple butter on the flesh side. Grill the second side until charred, about 3 minutes.
- Transfer to a platter, smear on a bit more of the butter mixture, top with the pineapple relish and serve immediately.
GRILLED PINEAPPLE AND ONION SALSA
Steps:
- Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
- In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
PINEAPPLE COCONUT RELISH
Make and share this Pineapple Coconut Relish recipe from Food.com.
Provided by Shirl J 831
Categories Pineapple
Time 4h5m
Yield 5 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.
Nutrition Facts : Calories 247.1, Fat 11.9, SaturatedFat 10.3, Sodium 523, Carbohydrate 36.5, Fiber 3.4, Sugar 32.3, Protein 2.1
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
GRILLED PINEAPPLE RELISH
Make and share this Grilled Pineapple Relish recipe from Food.com.
Provided by ckutac
Categories Sauces
Time 10m
Yield 3 Cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl, and let sit 2 or 3 hours.
Nutrition Facts : Calories 76.2, Fat 0.2, Sodium 338.2, Carbohydrate 18.9, Fiber 2.2, Sugar 12.3, Protein 1.8
GRILLED ONION RELISH
Grilling sweet onions onion slices is the easy start to this classic relish that's great on hot dogs, burgers and veggies.
Provided by Cheri Liefeld
Categories Condiment
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
- Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
- In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.
Nutrition Facts : ServingSize 1 Serving
MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Provided by Eric Werner
Categories Chicken Grill/Barbecue Pineapple Jalapeño Chile Pepper Vinegar Summer Memorial Day Labor Day Father's Day Cilantro
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
- Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
- To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
- When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
- Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.
HOISIN PORK CHOPS WITH PINEAPPLE GREEN ONION RELISH
This is from Bobby Flay's Boy Meets Grill! You can make it with or without the relish, but it is delish! Time includes marinating.
Provided by Charmie777
Categories Pineapple
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
- Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
- Preheat grill hot.
- Brush the green onions with a little olive oil and season with salt and pepper.
- Grill until almost cooked through, 4-5 minutes, and finely slice.
- Place in a bowl and add the rest of the relish ingredients. Stir to combine.
- Remove the chops from the marinade, shaking off the excess and discard the marinade.
- Season chops with salt and pepper and grill until medium well.
- Arrange on a large serving platter and serve with relish alongside.
Nutrition Facts : Calories 599.5, Fat 33.6, SaturatedFat 10.6, Cholesterol 151, Sodium 905.6, Carbohydrate 25.7, Fiber 2.2, Sugar 16.8, Protein 47.3
PINEAPPLE-MINT RELISH
Categories Condiment/Spread Fruit No-Cook Easter Quick & Easy Pineapple Mint Spring Bon Appétit
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
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