Char Grilled Pineapple With Jerked Honey Rum Glaze Food

RUM BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE

Steps:

• Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
• Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE

Steps:

• Prepare a glass dish large enough to hold the chicken pieces.
• To make the rub, combine all rub ingredients.
• Place the washed and dried chicken pieces in the glass dish.
• Rub the pieces all over with oil.
• Then rub the seasonings all over the chicken pieces to coat well.
• Cover and refrigerate for minimum 3 hours.
• Meanwhile, prepare the glaze.
• To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
• Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
• After 3 hours, prepare the grill to high heat.
• Arrange the chicken pieces on the grill.
• Brush with glaze, turning the chicken until brown and cooked.
• When serving, drizzle with any remaining sauce.
• Delicious!

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.

CHRIS'S HONEY-GLAZED HAM STEAKS WITH PINEAPPLE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook ham on the preheated grill for 3 minutes on one side. Flip and turn heat to low. Cover ham with pineapple slices and fill pineapple slices with honey. Turn off heat and let stand on the grill for 5 minutes.

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE

Steps:

• 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
• 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
• 3. Heat your grill to high.
• 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
• 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

RUM-INFUSED GRILLED PINEAPPLE

Steps:

• Preheat grill to medium high.
• Peel pineapple and cut crosswise into 6 slices.
• In a small bowl, mix rum and sugar.
• Place pineapple in a bowl and drizzle the rum/sugar over the slices.
• Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
• On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
• Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).