Glazed Pineapples Food

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

GLAZED PINEAPPLE

Steps:

• Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

PINEAPPLE GLAZE FOR HAM

Steps:

• Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
• In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

GRILLED PINEAPPLE AND BANANAS WITH LEMONADE GLAZE

Steps:

• 1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
• 2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
• 3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
• 4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.

SPICED GLAZED PINEAPPLE WITH CINNAMON FROMAGE FRAIS

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais

GLAZED PINEAPPLES

Steps:

• Melt sugar and lemon juice add pineapple top with ginger, jalapeno and optional raisins simmer till tender flipping half way through. About 5-7 minutes.
• Serve hot or chilled.

BROWN SUGAR GLAZED PINEAPPLE

Steps:

• Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
• Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
• Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.

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.

GLAZED PINEAPPLE CHOPS

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops until blended. Reserve 1/2 cup barbecue sauce mixture for later use.
• Grill chops 5 min. on each side. Brush with half of the remaining barbecue sauce mixture; grill 3 to 5 min. or until chops are done (145ºF), turning and brushing occasionally with remaining barbecue sauce mixture. Remove chops from grill. Let stand 3 min.
• Serve chops with reserved barbecue sauce mixture.

HONEY-GLAZED PINEAPPLE

Steps:

• Using a large serrated knife, cut off top and bottom of the pineapple, just deep enough to expose the flesh. Stand pineapple on one end on a cutting board; begin cutting away the skin, from top to bottom, rotating pineapple on board until all skin is removed.
• Cut pineapple crosswise into 1/2 to 3/4-inch thick slices. Using a small biscuit cutter, core each slice and discard. Transfer to a shallow baking dish.
• In small bowl, combine honey and lime juice. Using a pastry brush, coat both sides of pineapple with mixture. Cover with plastic wrap, and let stand at room temperature for at least 1 and up to 8 hours.
• Preheat grill to medium. Sprinkle brown sugar evenly over slices. Grill 3 minutes, until golden brown. Garnish with mint leaves; serve hot or at room temperature with ice cream, if desired.

PINEAPPLE GLAZE

Steps:

• Combine all ingredients plus 1/2 cup water in a small saucepan and place over medium heat. Bring to a boil; reduce heat to a simmer, and cook until sauce is reduced by half and thickened, about 30 minutes. Strain through a sieve. Glaze may be stored in an airtight container for up to 1 week. Before serving chicken or pork, brush with heated glaze.

PINEAPPLE GLAZED STEAKS

Steps:

• Combine last 4 ingredients in microwave-safe bowl.
• Microwave on high 2-3 minutes or until thickened.
• Place steaks on hot grill, turning occasionally and brushing both sides with some of the glaze. Grill steaks 13-15 minutes.
• Carve steaks; drizzle with remaining glaze.