Grilled Pineapple With Basil Food

GRILLED PINEAPPLE WITH BASIL AND MINT

Grilled Pineapple With Basil and Mint image

My favorite thing thing to make on the grill is pineapple. Grilling fresh pineapple brings out the sweetness of it. This recipe really takes it up to another level in flavors. It is fancy enough for guest and easy enough to make anytime. I like it with spiced rum too.

Provided by LilPinkieJ

Categories Dessert

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 medium pineapple
2 tablespoons brown sugar
2 tablespoons unsalted butter, softened
1 tablespoon dark rum
5 fresh mint leaves, finely sliced
10 fresh basil leaves, finely sliced
vanilla ice cream, to serve

Steps:

Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.

GRILLED PINEAPPLE WITH BASIL

Grilled Pineapple With Basil image

Nice as dessert or as a breakfast/lunch dish. Make sure that the pineapple is ripe. Best eaten warm, but can also be served cold.

Provided by Is This Really Nece

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 fresh pineapple
2 tablespoons lemon juice
1 tablespoon honey
130 g mascarpone
8 leaves basil
1 tablespoon icing sugar

Steps:

Clean the pineapple and cut it lengthwise in slices of circa 1 cm.
Grill the slices until golden brown.
Whip the mascarpone with the honey and lemon juice.
Cut the basil into thin ribbons and mix with the icing sugar.
DIstribute the pineapple over four plates, and garnish with the mascarpone mixture and the sugar/basil mixture.

Nutrition Facts : Calories 104.6, Fat 0.3, Sodium 2.5, Carbohydrate 26.9, Fiber 2.7, Sugar 21.4, Protein 1.3

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Grilled Pineapple with Pound Cake and Rum-Caramel Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories dessert

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
3/4 cup dark brown sugar
2 tablespoons dark rum
1/2 cup heavy cream
1 small pineapple, peeled and cut in 1/2
1/4 cup canola oil
1 store-bought pound cake, cut into 1/2-inch thick slices
Vanilla ice cream, for serving
Maraschino cherries, optional

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.

PINEAPPLE, BASIL, AND CUCUMBER

Pineapple, Basil, and Cucumber image

Grill pineapple to give it a charred touch before tossing it with basil and cucumber.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 6

Ingredients

1/2 cored pineapple, cut into 1/3-inch-thick half- or quarter-moons
1 small cucumber, halved lengthwise and thinly sliced on the bias
1/2 cup basil leaves (torn if large)
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper

Steps:

Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.

Nutrition Facts : Calories 85 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 141 g

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