Grilled Pineapple With Gingered Vanilla Yogurt Food
GRILLED VANILLA-GINGER PINEAPPLE
Sherry Yard has a wonderful recipe in her first cookbook, "The Secrets of Baking," called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you've scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you're roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Provided by Martha Rose Shulman
Categories dinner, quick, dessert
Time 25m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cut ends off pineapple. Quarter lengthwise, peel and core.
- Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
- Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 28 grams
GRILLED PINEAPPLE DESSERT WITH GREEK YOGURT
Grilled pineapple is one of my favorite desserts on a warm summer night when we are throwing a barbeque. I serve them with homemade mint sugar and sweetened Greek yogurt.
Provided by susi310
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
- Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
- Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 37.6 g, Cholesterol 7.5 mg, Fat 3.6 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 24.4 mg, Sugar 31.5 g
HUNGRY GRILLED PINEAPPLE WITH SO-GOOD CINNAMON-VANILLA YOGURT DIP
Provided by Cooking Channel
Time 30m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Spray a grill or grill pan with nonstick spray and bring to medium heat. Lay pineapple rings flat and cook until slightly blackened and caramelized, about 3 minutes per side, flipping carefully. Set aside to cool.
- For the dip: Combine the yogurt, no-calorie sweetener, cinnamon, and vanilla extract in a bowl. Mix until thoroughly blended and smooth. If you like, chill for at least 10 minutes before dipping. Garnish with cinnamon sticks, if using.
Nutrition Facts : Calories 145, Sodium 21 milligrams, Carbohydrate 24.5 grams, Fiber 2 grams, Protein 4 grams, Sugar 20 grams
GRILLED PINEAPPLE WITH GINGERED VANILLA YOGURT
Steps:
- You will need one slice of pineapple per serving. Grill pineapple slices until slightly golden on each side. Put a slice of pineapple on each serving plate and top with two tablespoons of vanilla yogurt each. Sprinkle diced, candied ginger over top. Garnish with a mint leaf.
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- GRILL: Preheat the grill to medium-high (about 400 degrees F) or heat a grill pan over high heat. Prepare the grill by cleaning with a grill brush to remove any built-up residue and then oil the grill. I do this by drenching a rolled-up paper towel in vegetable oil and, holding it with tongs, rubbing it liberally over the grill grates (or ridges in a grill pan). Oil the grill right before adding the pineapple.
- PINEAPPLE: Remove the rind and stem from the pineapple and cut into 1/2 to 3/4-inch thick slices (you can also remove the core as desired; we remove it after grilling). Rub brown sugar over the slices and let stand until the grill is fully heated. Place pineapple slices on the grill and cook, flipping once, until tender, golden and lightly charred, about 2-4 minutes per side (this may vary, depending on the thickness, ripeness of pineapple, and actual heat of grill). Use a wide metal (sharp) spatula/turner for easy removal and flipping of the pineapple slices. If you find the pineapple sticking at all, use a bit more oil on the grill grates.
- CRUMBLE: Preheat oven to 350 degrees F. Spray an 8x8-inch baking pan with cooking spray or line with parchment paper and set aside. Finely chop 1/3 cup of the walnuts and add to a large bowl. Crush the graham crackers into crumbs (using a blender or food processor or crush in a bag using a rolling pin) and add to the bowl. Add the brown sugar, white sugar, melted butter, cinnamon, salt, and vanilla to the bowl and stir until combined. Pour the mixture into the prepared pan and spread evenly into one layer. Bake for 7 to 10 minutes or until lightly browned. Allow to cool and then crumble and sprinkle on top of frozen vanilla yogurt. Coarsely chop the remaining few tablespoons of walnuts and add on top of the crumble.
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