GRILLED PINEAPPLE WITH COCONUT SORBET
It's okay to have dessert -- in moderation. Here we jazzed up grilled pineapple with fresh mint and mini scoops of sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint.
Nutrition Facts : Calories 167 g, Fat 2 g, Fiber 2 g, Protein 1 g
THAI GRILLED PINEAPPLE RECIPE
Thai Grilled Pineapple Recipe is a quick and easy Thai dessert, popularly served in roadside shops and restaurants in Thailand. Very ideal dessert for parties and potlucks as it does not involve much cooking time and can be served at room temperature. It also does not need any region specific ingredients except for the palm sugar which can be replaced with normal sugar. The sharp taste of the pineapple and the sweet taste of gula melaka (coconut palm sugar) make it very refreshing dessert at the end of a meal. Make sure the pineapple is completely ripened. If the pineapple is too sweet you can omit the sugar completely. It is shallow fried in butter to be grilled. A dollop of yogurt which is added at the end gives a good taste to the Thai Grilled Pineapple Recipe. Serve Thai Grilled Pineapple Recipe as a dessert after Thai Jasmine Sticky Rice Recipe with Thai Jasmine Sticky Rice Recipe. Here are a few more Thai recipes to try Thai Chicken Green Curry With Vegetables Recipe Vegetarian Pad Thai Recipe Thai Lemongrass Rice Recipe Vegetarian Thai Green Curry With Tofu Recipe
Provided by Neeru Srikanth
Time 35m
Yield Makes: 4 Servings
Number Of Ingredients 6
Steps:
- To make Thai Grilled Pineapple Recipe, get prep with all the ingredients. Toast the coconut in a Shallow-fry pan until it lightly browns and aromatic. Set aside in a bowl.
- Heat butter in the same pan and let it melt completely.
- Place the pineapple slices in the melted butter, sprinkle palm sugar and lemon juice on it. You can omit sugar if the pineapple slices are sweet enough for you. Flip them immediately once so that the palm sugar and lemon juice gets evenly coated on both the sides.
- Cook the pineapple, stirring and flipping at regular intervals until the palm sugar is dissolved.
- Once the palm sugar is dissolved, keep it for about 3 minutes on each side (low medium flame) so that the pineapple is fried nicely.
- Place 2 pineapples in each bowl and add a dollop of fresh and creamy yogurt.
- Sprinkle with fried coconut and serve Thai Grilled Pineapple Recipe as a dessert after a meal of Thai Jasmine Sticky Rice Recipe with Thai Jasmine Sticky Rice Recipe.
GRILLED PINEAPPLE
My husband loves pineapple, any way you make it. This is one of his new favorite ways to have it when we are cooking outside!
Provided by Dine Dish
Categories Pineapple
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
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.
RUM SPIKED GRILLED PINEAPPLE WITH TOASTED COCONUT
I love grilled pineapple...this is just another variation. This can be served with grilled meats or with ice cream drizzled with hot chocolate. This recipe is from the archives of Cooking Light.
Provided by Abby Girl
Categories Pineapple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar and rum in a microwave safe bowl. Microwave on high for 1-1/2 minutes or until the sugar has dissolved. Brush the rum mixture evenly over pineapple wedges.
- Heat butter in a grill pan over medium high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated.
- Sprinkle with coconut.
Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 21.9, Carbohydrate 19.6, Fiber 1.2, Sugar 16.8, Protein 0.5
COCONUT-LIME CHICKEN WITH GRILLED PINEAPPLE
This grilled chicken recipe is the perfect compliment of sweet and savory. This recipe pairs well with grilled vegetables or a nice, light spinach salad. Start the grill, light your tiki torches, and let this recipe whisk you away to the tropics!
Provided by Mommy Epstein
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 15 g, Cholesterol 130.4 mg, Fat 24.1 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 14.6 g, Sodium 129.9 mg, Sugar 8.1 g
COCONUT-GRILLED PINEAPPLE
A great side dish to chicken or fish. Also perfect as a dessert; feel free to add scoop of ice cream. I have actually cooked these on high heat in a frying pan with great results as well! Note that the calorie is less that what's posted, as you will not use up all of the milk or sugar. Recipe revised from How to Grill by Steven Raichlen.
Provided by januarybride
Categories Dessert
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top and the bottom of the pineapple.
- Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
- Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
- Using a melon baller, remove the fibrous core from the center of each slice.
- Shake the coconut milk can well, then pour into a wide, shallow bowl.
- Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
- Preheat grill to high. Brush and oil the grill grate.
- Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
- Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
- Transfer grilled fruit to a serving platter and garnish with mint leaves.
- Serve hot or cold, with or without a scoop of ice cream.
GRILLED COCONUT LIME PINEAPPLE
Grilled pineapple is savory and sweet side dish that is soaked in a coconut lime marinade and grilled to perfection. This grilled pineapple recipe is going to be a summertime favorite!
Provided by Alyssa Rivers
Categories Side Dish
Time 10m
Number Of Ingredients 6
Steps:
- Lay the pineapple spears on a pan. Combine melted butter, brown sugar, coconut cream, coconut flakes and lime juice. Spread half of the mixture on top of the pineapple.
- Grill over medium heat for about 7-10 minutes turning and basting once. Remove from the grill and use remaining sauce as desired.
Nutrition Facts : Calories 239 kcal, Carbohydrate 16 g, Protein 1 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 31 mg, Sodium 108 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
COCONUT TARRAGON CUSTARD WITH GRILLED PINEAPPLE
This combines tropical flavors of pineapple, coconut, and lime in a simple, cooling custard. The tarragon gives a twist of licorice flavor. Serving it with the pineapple hot off the grill gives a great temperature contrast between the hot fruit and the cold custard.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer. Let sit 5 minutes to infuse.
- In a separate bowl whisk together the egg yolks and sugar until light and fluffy. Whisk in the cornstarch; then drizzle in the milk mixture while whisking. Pass through a fine-meshed sieve back into the pot, to remove the tarragon and vanilla bean. Bring to a boil, whisking constantly. Remove from the heat, stir in the coconut and butter to melt it. Place in a container over an ice bath and fold it to cool.
- Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill.
- The custard keeps for up to 3 days, chilled and covered.
- Preheat a grill or indoor grill pan. Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked. Cool slightly.
- To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert.
GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA
Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)
Provided by Steve P.
Categories Lunch/Snacks
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
- Season to taste with lime juice and salt.
- Refrigerate until ready to serve.
- (This can be made in advance and stored in the refrigerator for up to 3 days).
- For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
- Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium.
- Remove the shrimp from the coconut mixture.
- Season with salt and pepper and place 5 shrimp on each skewer.
- Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
- To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
- Garnish with cilantro and serve.
PALEO COCONUT WHIPPED CREAM & MACADAMIA GRILLED PINEAPPLE STACKS
Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly dessert for Summer!
Provided by Taylor
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Rub your grill generously with coconut oil and preheat to medium/high heat.
- Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 Tbsp of the coconut sugar until evenly coated.
- Place the pineapple onto the preheat grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place on a plate and set aside. Turn your grill down to medium heat.
- While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
- Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You'll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
- Brush a little more coconut oil on the grill and place the pineapple back. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don't burn them. Transfer to a plate and let cool while you make the coconut cream.
- Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy.*
- Place one ring of pineapple down and spoon (or pipe, like I did) some coconut cream (about a heaping 1 1/2 Tbsp) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
- Garnish with mint, if desired, and DEVOUR immediately!
STICKY COCONUT CHICKEN
Sticky Coconut Chicken with Grilled Pineapple is marinated in coconut milk and fresh ginger for flavorful and moist grilled chicken. Drizzled with a spicy soy sticky sauce and grilled coconut pineapple.
Provided by Janet Barton
Categories Dinner Main Course
Time 8h30m
Number Of Ingredients 13
Steps:
- Rinse chicken and pat dry and place in a large resealable plastic bag. In a small bowl, mix coconut milk, ginger, soy sauce, and hot chili flakes. Pour mixture over chicken breasts. Re-seal bag and refrigerate at least 4 hours or overnight.
- Lift chicken from bag. Grill over medium heat. Close lid on a gas grill. Cook, turning as needed to brown on both sides until meat is no longer pink in center of thickest part approximately 10-12 minutes.
- Transfer chicken to a warm platter and pour the sticky sauce over meat. Garnish platter with green onions.
- In a 2- to 3-quart pan combine all ingredients. Bring to a boil over high heat and cook until mixture is reduced to ¾ cup, 8 - 10 minutes. Pour over grilled chicken. Can be made ahead and refrigerated to up to 1 week. Reheat before using.
- If by chance you are a pansy and don't like a little spice, you can adjust the hot chili flakes to 1/2 teaspoon.
- Peel and cut the pineapple into spears, rings or desired shape. Place the pineapple in a re-sealable plastic bag and pour coconut milk over. Re-seal and refrigerate for 4 hours or overnight.
- Place the marinated pineapple on a hot grill. Grill for 3-4 minutes. Turn the pineapple and sprinkle with coconut sugar. Grill an additional 3-4 minutes or until the brown sugar begins to caramelize. If you put the pineapple directly onto the grill grates, be sure to watch carefully so the pineapple does not burn.
Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 50 g, Protein 4 g, Fat 18 g, SaturatedFat 16 g, Sodium 1033 mg, Fiber 2 g, Sugar 41 g
GRILLED PINEAPPLE
Try this grilled pineapple recipe for a sweet summer dessert. Caramelized pineapple spiced with cinnamon, coconut sugar, and lime pairs well with ice cream!
Categories grilled
Time 20m
Yield 6-8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-low.
- In shallow bowl, mix together coconut sugar, cinnamon, and cardamom.
- Sprinkle each side of pineapple slices with coconut sugar mixture (about 1/2 teaspoon per side), rubbing mixture into pineapple. Grill until deep golden brown and caramelized, 3 to 4 minutes per side.
- Transfer to plates or a platter. Serve with vanilla ice cream and sprinkle with lime zest.
GRILLED PINEAPPLE WITH ICED COCONUT CREAM
Steps:
- To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
- In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
- To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.
GRILLED PINEAPPLE WITH COCONUT CREAM
Serve this delicious warm and caramelised pineapple with coconut cream for dessert or at breakfast. Check out the leftover tips for vegan pineapple pancakes and rustic pineapple galette recipes.
Provided by Camille Aubert
Categories Dessert
Time 25m
Number Of Ingredients 5
Steps:
- Prepare the pineapple: Top and tail the pineapple so that it stands on your chopping board. Use a serrated knife or sharp knife to remove the skin and cut the pineapple into quarters, lengthways. Cut the flesh into chunks. Compost the pineapple peels.
- Cook the pineapple: In a bowl, mix the pineapple chunks with the sugar. Pan fry (or place in the oven under the grill) over medium high heat to caramelise. Keep an eye on them to prevent the sugar from burning and turn halfway through to caramelise both sides.
- Make the coconut cream: Toast the desiccated coconut in a dry pan until light brown in colour. In a bowl, mix together the coconut yoghurt, toasted desiccated coconut, zest and lime juice. Serve the coconut cream with the warm caramelised pineapple chunks.
COCONUT-GRILLED PINEAPPLE
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Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Set up the grill for direct grilling and preheat to high. ShareTweetPin23 Shares Step 2: Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine. ShareTweetPin23 Shares Step 3: When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving; top each slice with a scoop of vanilla ice cream and garnish with mint leaves. ShareTweetPin23 Shares
ICED COCONUT CREAM WITH GRILLED PINEAPPLES
Steps:
- Stir together yogurt, nectar and extract in a medium mixing bowl. Pour ingredients into a 1 quart ice cream maker and freeze according to the directions.
- Next transfer to an airtight plastic container for 2 hours.
- Grill the pineapples on the grill or a grill pan over high heat for 3 - 5 minutes on each side.
- Toast the shredded coconut on a parchment lined pan in the oven heated at 350 degrees for 8 - 10 minutes. Stir during heating time.
- When ready to serve, place the pineapple ring on each plate with a scoop of Iced Coconut Cream. Top with juices from pineapple pan cooled and sprinkle with toasted coconut.
- Enjoy!
GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM
Provided by Melissa Roberts
Categories Rum Dessert Quick & Easy Backyard BBQ Coconut Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
GRILLED PINEAPPLE AND CRISPY COCONUT-LIME TOPPING
Provided by Chef Caroline McCann
Time 23m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat BBQ on medium-high or heat a large non-stick skillet.Cut pineapple into eight 1 cm (1/2 in) thick slices, transfer to a plate and sprinkle with rum. Set aside.In a plate, combine maple sugar and ground nutmeg.Dip each pineapple slice, on one side only, in the maple sugar-nutmeg mixture and transfer to a plate.Place pineapple slices on BBQ, sugared side, and grill for 4 minutes without turning them over.In the meantime, combine toasted coconut, toasted almonds and lime zest.Turn over pineapple slices and cook for another 4 minutes. Remove from heat.Transfer 2 pineapple slices to a plate and sprinkle with 1 Tbsp. (15 ml) of the crispy coconut topping.Repeat with the rest of the ingredients.If desired, you may also top pineapple slices with a small scoop of vanilla-flavored frozen yogourt before sprinkling with the topping.
GRILLED PINEAPPLE WITH CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
- Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
- When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
- For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
- To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.
COCONUT GRILLED PINEAPPLE RICE
If you're looking for a summery dessert wtih the comfort of the cold weather, this may be the recipe for you. Creamy coconut rice can be served warm or cold with grilled pineapple over top or stirred in, the choice is yours.
Provided by envision
Categories Side Dishes Snack
Time 35m
Number Of Ingredients 7
Steps:
- Combine rice, water and salt in a saucepan. Bring to a boil; cover and reduce heat to low. Cook for about 20 minutes or until water is absorbed.
- In a small saucepan; bring sugar and coconut milk to a boil. Pour over rice mixture and stir to combine. Cover and let stand until rice absorbs all the liquid, about 20 minutes.
- Meanwhile, brush pineapple slices with oil and place on grill over medium high heat. Grill, turning once for about 8 minutes or until golden brown. Chop pineapple and stir into coconut rice or top each portion before serving.
Nutrition Facts : ServingSize 151 g, Calories 190 kcal, Carbohydrate 21 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, Sodium 100 mg, Sugar 14 g
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- Preheat a grill to very high (500°F and up). Stir together honey, lime juice, melted butter, and salt in a small bowl.
- Remove core from each pineapple quarter. Using a sharp knife, create a crosshatch pattern in pineapple flesh, cutting to but not through opposite side. Brush ¼ of honey mixture evenly on pineapple quarters; let stand 5 minutes.
- Place pineapple quarters, cut side down, on oiled grates. Grill, covered, turning halfway through grilling, until pineapple is slightly charred, 8 to 10 minutes. Transfer pineapple to a serving platter. Sprinkle with coconut chips, and drizzle with remaining honey mixture. (To eat, slide a knife along the inside of the pineapple skin, as you would a melon—and the crosshatch chunks will be released.)
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