Grilled Pineapple With Cream Food

GRILLED PINEAPPLE WITH LIME DIP

Steps:

• Peel and core the pineapple; cut vertically into 8 wedges. Cut each wedge horizontally into 2 spears. In a bowl or shallow dish, combine the brown sugar, honey and lime juice; add pineapple and turn to coat. Cover and refrigerate for 1 hour., In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and zest. Cover and refrigerate until serving. , Coat grill rack with cooking spray before starting the grill. Drain pineapple, discarding marinade. Grill pineapple spears, covered, over medium heat for 3-4 minutes on each side or until grill marks are golden brown. Serve with lime dip.

GRILLED PINEAPPLE SLICES WITH GINGER CREAM

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ginger cream ingredients. Cover and refrigerate until serving time.
• Cut 1/2-inch slice off top and bottom of pineapple. Cut off rind. Cut pineapple crosswise into 6 slices; remove "eyes" from slices. Drizzle both sides of pineapple slices with butter.
• Place pineapple slices on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until hot and light brown. To serve, top pineapple with ginger cream; garnish with cherries.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

GRILLED PINEAPPLE WITH HONEY WHIPPED CREAM

Steps:

• Cut the top and bottom off the pineapple to create a flat base. Then cut the pineapple in half crosswise and place the wider end facing upwards. Core and peel the pineapple with the Pineapple Wedger.To create pineapple spears, stand the two halves of the pineapple on a cutting board. Position the Apple Wedger over the top of the pineapple and wedge downwards. Repeat with the other half of the pineapple.Preheat the Nonstick Double Burner Grill over medium-high heat for 3-5 minutes. Grill the pineapple spears for 1-2 minutes per side, or until grill marks appear. Place the pineapple on the Medium Entertaining Platter.Coarsely chop the nuts using the Food Chopper. Top the pineapple with the chopped nuts and mint. Drizzle with extra honey, if desired.Add the heavy whipping cream, powdered sugar, and honey to the Whipped Cream Maker. Pump the handle for about 30 seconds, or until it reaches the desired consistency. Serve half the whipped cream in the Small Sandstone Serving Bowl; reserve remaining whipped cream for another use. Drizzle the whipped cream with additional honey if desired.

GRILLED CARDAMOM-SCENTED PINEAPPLE WITH VANILLA ICE CREAM

Steps:

• Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.)
• Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.

SPICE-GRILLED PINEAPPLE WITH MEZCAL AND WHIPPED CREAM

Steps:

• Step 1: Make the whipped cream: Place the cream and confectioners' sugar in a metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal and continue beating to firm peaks. Keep chilled. ShareTweetPin277 Shares Step 2: Make the spiced sugar: Place the sugar in a mixing bowl. Add the cinnamon and cloves. Cut the vanilla bean in half and scrape the tiny black seeds into the sugar. (Save the beans for another use.) ShareTweetPin277 Shares Step 3: Set up a grill for direct grilling and preheat to high. Brush and oil the grill grate. ShareTweetPin277 Shares Step 4: Place the spiced sugar in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then dredge it on both sides in the sugar, shaking off any excess. ShareTweetPin277 Shares Step 5: Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 1 to 2 minutes per side. Work quickly, so you leave the fruit raw in the center. Transfer to a platter or plates. Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or nutmeg on top. ShareTweetPin277 Shares

GRILLED PINEAPPLE WITH MASCARPONE WHIPPED CREAM RECIPE

Steps:

• In a large bowl, combine the mascarpone, cream, powdered sugar, and vanilla. Beat until medium peaks form. Cover and chill. In a resealable bag, add the pineapple, brown sugar, and cinnamon. Massage gently to combine. Set aside to let the juices form, about 5 minutes. Preheat grill to medium-high heat. Remove pineapple from bag and save juice. Grill pineapple for 2-3 minutes per side. Serve over slices of pound cake, top with mascarpone whipped cream and drizzle with reserved pineapple juice.

SPICE-GRILLED PINEAPPLE WITH SMOKY WHIPPED CREAM

Steps:

• Step 1: Make the whipped cream: Place the cream and Dessert Rub in a chilled metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal or liquid smoke and continue beating to firm peaks. Keep chilled. ShareTweetPin167 Shares Step 2: Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate. ShareTweetPin167 Shares Step 3: Place the Dessert Rub in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then completely dredge it in the rub, shaking off any excess. ShareTweetPin167 Shares Step 4: Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 2 minutes per side. Transfer to a platter or plates. Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or grate some nutmeg on top. ShareTweetPin167 Shares

GRILLED PINEAPPLE WITH VANILLA CINNAMON ICE CREAM

Steps:

• Pineapple:.
• Peel pineapple, remove and discard pineapple core. Cut pineapple into halves lengthwise.
• Combine brown sugar, cinnamon, and ginger and rub evenly over pineapple.
• Heat grill to medium-high. Place pineapple on grill. Grill, covered with lid, 5 to 7 minutes on each side.
• Remove from grill, cut into 1/4 inch slices. Serve with vanilla cinnamon ice cream.
• Ice cream:.
• Stir together all ingredients. Freeze 1 hour.

GRILLED PINEAPPLE PALEO BURGER WITH CURRY CASHEW CREAM

Steps:

• Place the cashews into a bowl and cover with water. Cover and refrigerate for at least 8 hours.
• Once the cashews have set, place them into a small food processor (mine is 3 cups) and add in the water, curry power, apple cider vinegar, salt, pepper and honey. Process until smooth and creamy, scraping down the sides as necessary. Depending on the strength of your processor, this will take a few minutes. Set aside.
• Preheat your grillto medium heat and generously rub it with oil
• Place the beef into a large bowl and add in the sriracha, salt, pepper, garlic, ginger and cilantro. Mix until JUST combined, handling the beef as little as possible to keep it tender.
• Form the beef into 8, 1-inch thick patties and use your thumb to poke a deep indent in the top of each burger**. Sprinkle each side with additional salt and pepper.
• Place the burgers, along with the pineapple rings, onto the grill and cook until desired doneness. I cooked mine for 4 minutes per side, flipping the burgers and the pineapple once.
• Place a heaping Tablespoon of sauce onto each lettuce leaf, and spread out lightly. Place a burger on top of each leaf, followed by a slice of grilled pineapple.
• Garnish with extra cilantro and DEVOUR.

GRILLED PINEAPPLE WITH VANILLA ICE CREAM RECIPE

Steps:

• In a large baking dish add pineapple rings and rub them with brown sugar and cinnamon mixture. You can add some rum too, if preferred. Allow them to stay for at least 10 minutes before grilling.
• When you're ready, heat a grill pan over medium-high heat until hot or use the outside barbecue. Lightly grease the pan with cooking spray and add pineapple slices leaving some space between the rings. Cook for 1-2 minutes per side until you see the grill marks and the color changes to brownish. Transfer to individual serving plates and allow to cool down a bit before serving.
• To serve, top each grilled pineapple ring with a big scoop of vanilla ice cream and drizzle with chocolate sauce. Serve immediately.

GRILLED PINEAPPLE

Steps:

• Let wooden skewers soak in water for about 30 minutes before grilling.

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.

GRILLED PINEAPPLE WITH CARAMEL TOFFEE CRUNCH ICE CREAM

Steps:

• Heat grill to medium heat (350°F).
• Brush both sides of each slice of pineapple with melted coconut oil. Place on heated grill and grill for 4-5 minutes on each side or until caramelized, heated through, and grill marks appear.
• Serve topped with a 1/2 cup scoop of Tillamook Caramel Toffee Crunch Ice Cream and a drizzle of your favorite caramel sauce. Serve immediately.

BEST GRILLED PINEAPPLE WITH BROWN SUGAR RUM GLAZE

Steps:

• Prepping the glaze - whisk rum, brown sugar, cinnamon powder, vanilla extract well. Marinade pineapple - Soak pineapple slices in rum, brown sugar liquid for about 30 minutes or even over night.
• Grilling fruit - heat up the grill pan. Wipe the pan with some oil or butter using a paper towel. Place rum soaked pineapple on hot grill, cook pineapple for 3 to 4 minutes on medium heat. If you are looking for beautiful cross grill marks rotate pineapple slices on the same side 45 degree. Cook for 3 minutes. Flip the pineapple slices and cook for 3 minutes on the other side. You can rotate it 45 degree on the other side as well to get cross marks.

GRILLED PINEAPPLE SLICES WITH GINGER CREAM SAUCE

Steps:

• Heat the coals over gas grill for direct heat. Make the ginger cream sauce.
• Cut 1/2 inch slice off top and bottom of pineapple. Cut off rind. Cut pineapple cross-wise into slices; remove "eyes" from slices.
• Drizzle both sides of pineapple with butter.
• Cover and grill; pineapple slices 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until hot and light brown.
• To serve: top pineapple with Ginger Cream. Garnish with cherries, if desired.
• Cover and refrigerate until serving.
• Ginger Cream: Mix sour cream, brown sugar and crystallized ginger.
• Cover and refrigerate until serving. Makes enough for 6 servings of Grilled Pineapple with Ginger Cream Sauce.

GRILLED PINEAPPLE BURGERS WITH AVOCADO CREAM

Steps:

• Light your grill! I love grilling season.
• Now you should first slice your pineapple. I have no idea how to cut a pineapple very well but I try, so you can look at my pictures if that actually helps.
• Use a big knife to cut off both ends of the pineapple, then stand the pineapple up and slice the sides off. Then cut the pineapple in hamburger slices (remember hamburger vs hotdog in elementary school? good). And finish the pineapple slices off by using a smaller knife to cut out the middle and press it out. Like a donut hole. Cute.
• Then slice your onions.
• Place meat in a bowl, add seasonings and mix thoroughly. Like hard core. Get in there.
• Make 4 burger patties and flatten them out a bit.
• Place onions, burgers, and pineapple on the grill at the same time. Try not to place pineapple over direct flame because it can burn pretty easily, being sugar and all.
• Flip when grill marks become present, after about 5 minutes and cook about the same amount of time on the other side of until burgers are cooked to preference and pineapple is a bit charred and soft.

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

GRILLED PINEAPPLE WITH RUM SAUCE

Steps:

• Preheat grill to 400° F. cleaning and oiling the grates well. Peel, cut and core the pineapple into 6-8 rings that are approximately 3/4 - 1 inch thick. Brush the pineapple rings lightly with oil or melted butter.
• While the grill preheats, combine the brown sugar, rum, cinnamon, butter (if using it) and pinch of salt. Bring the mixture to a boil and stir everything together. Reduce the heat to medium-low and let the sauce simmer until it's reduced and thick enough to coat the back of a spoon, about 5 minutes. Pour the sauce into a jar or serving bowl and set aside while the pineapple grills.
• Place the pineapple rings onto the grill and cover with the lid. Grill for 2-3 minutes or until they're golden brown and have grill marks, then flip them over and grill another 2-3 minutes.
• Remove the pineapple from the grill. Serve the pineapple with a scoop of vanilla ice cream, rum sauce and toasted slivered almonds on top.

GRILLED PINEAPPLE ICE CREAM SUNDAE

Steps:

• HowToStep
• Preheat barbecue to medium-high. ##Cut pineapple into ½-in thick rings. Brush both sides with honey. ##Barbecue pineapple, lid closed, until grill marks form, about 4 minutes per side. ##Transfer to a cutting board and cut into 1 in pieces. Toss pineapple with lime juice in a small bowl. ##Scoop ice cream into six bowls. Top with pineapple mixture. Garnish with mint springs.

GRILLED PINEAPPLE TART WITH RASPBERRIES AND CHIPOTLE CREAM

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart pan, knocking out excess flour.
• Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.
• Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.
• Make filling and grill pineapple:
• While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved. Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well. Keep covered with plastic wrap until ready to use.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery). Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total. (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes. Trim pineapple and discard core from slices.
• Assemble tart:
• Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface. Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan. Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.
• Make glaze:
• Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.

GRILLED PINEAPPLE WITH CREAM, COCONUT, AND WALNUTS

Steps:

• Place a skillet over medium-high heat. Add lightly chopped walnuts and toast, gently shaking pan now and then, for 3-4 minutes or until just starting to brown and fragrant. Transfer to a little bowl until ready to serve.
• Use a clean dishtowel to wipe away any leftover walnut pieces from the skillet and then add the coconut. Toast for just 1-2 minutes, or until starting to brown. Transfer to a bowl until ready to serve.
• Rub the pineapple slices with coconut oil so that they don't stick to grill.
• Grill for about 3-5 minutes on each side, or until grill marks appear.
• Add each grilled pineapple to a dessert plate and top with the yogurt, coconut flakes, and toasted walnuts. (Add chia seeds and/or blueberries if desired.)

GRILLED PINEAPPLE WITH COCONUT CREAM

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.

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.