Grilled Pineapple With Bourbon Sauce Food

GRILLED PINEAPPLE WITH BOURBON-BUTTER SAUCE AND TOASTED PECANS

Steps:

• Heat a gas or charcoal grill, or a stovetop grill pan, over medium heat.
• Brush the cut sides of the fruit with just enough grapeseed oil to lightly coat. Sprinkle the cut
• sides with the sugar and cinnamon.
• Place the fruit on the grill, cut side down, and cook until caramelized, 4 to 5 minutes.
• While the fruit is grilling, prepare the sauce. Melt the butter in a saucepan over medium heat until foamy. Whisk in the bourbon and brown sugar, and stir until the sugar has dissolved. Simmer until the sauce is thick and glazy. Finish with a squeeze of fresh lemon juice.
• For each serving, place the grilled fruit in a bowl and top with a scoop of vanilla ice cream. Drizzle with the bourbon sauce and top with toasted pecans.

GRILLED PINEAPPLE

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

BOURBON PINEAPPLE

Steps:

• Quarter a pineapple lengthwise; peel, core and thinly slice. Toss in a baking dish with a shot of bourbon, 1/4 cup brown sugar and a pinch of allspice; dot with 2 tablespoons butter. Bake at 350 degrees F, stirring twice, about 1 hour, 30 minutes. Serve with coconut sorbet.

GRILLED PINEAPPLE WITH CREAM

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.

GRILLED PINEAPPLE WITH BOURBON SAUCE

Steps:

• To prepare sauce, cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Combine beans, brown sugar, bourbon and orange juice in a small non-reactive saucepan. Bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. Remove from heat. Whisk in butter and lime peel, whisking until butter is melted. Cover and set aside.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Cut pineapple in half lengthwise; reserve one half for another use. Cut other half of pineapple in half lengthwise. Cut out and discard core from pieces. Cut each piece lengthwise into 3 spears. There should be 6 spears. Brush all sides of spears with oil.
• Grill pineapple until warmed and grill-marked, about 1 - 2 minutes per side. Remove from heat. When cool enough to handle, cut each spear in half crosswise.
• To serve, place 3 pineapple pieces and ice cream into each of 4 bowls. Top each serving with sauce.

WHISKEY PINEAPPLE CHICKEN

Steps:

• Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side., Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.