Caramel Grilled Pineapple Sundaes Food

CARAMELIZED PINEAPPLE SUNDAES

Steps:

• In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.

CARAMEL GRILLED PINEAPPLE SUNDAES

Steps:

• Peel, core, and slice pineapple into 3/4 inch to 1 inch thick rings. If your pineapple is already cored and sliced in a way that makes it impossible to cut into rings, just cut into big wedges. Pieces that are cut too small make it difficult to grill without losing pieces in the grill, as the pineapple will soften somewhat.
• Grill on a lightly oiled BBQ grill grate over medium to high heat, turning once, until the pineapple has nice grill marks, is warm, and slightly softened. Time will vary depending on your grill, but your eyes and your nose will tell you when it's ready!
• Warm caramel ice cream topping in microwave according to package directions.
• Assemble sundaes by placing a portion of pineapple in the bottom of each bowl. Top with a large scoop of vanilla ice cream, end drizzle a large spoonful of warm caramel topping over the top, and serve immediately.
• Enjoy the compliments from your guests.
• Grin as they ooooh and aahhhh over what a genius you are! :).

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.

GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
• Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
• Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

GRILLED POUND CAKE SUNDAES

Steps:

• Prepare grill for direct heat cooking.
• Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
• Coat both sides of pound cake with cooking spray or brush with additional melted butter.
• Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
• Remove pound cake from grill. Place one piece of cake each on six serving plates.
• Brush tops of pound cake slices with butter mixture.
• Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly.
• Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
• Cut each pineapple slice into quarters.
• Top grilled cake with fruit, caramel topping if using, and ice cream.

GRILLED PINEAPPLE SUNDAES

Steps:

• Cook pineapple slices on an indoor grill for 2-3 minutes or until heated through. Transfer to individual serving plates. Top each with a scoop of ice cream and whipped topping. Drizzle with ice cream topping; sprinkle with coconut.