BRAZILIAN GRILLED PINEAPPLE
Favorite at a Brazilian steakhouse in Dallas. Not sure if this is the exact recipe they use but it tastes very close. Great side for kabobs and steak.
Provided by SoccerNut
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
- Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 66.4 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.3 g, Sodium 12.6 mg, Sugar 58 g
GRILLED PINEAPPLE WITH CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
ICED COCONUT CREAM WITH GRILLED PINEAPPLES
Steps:
- Stir together yogurt, nectar and extract in a medium mixing bowl. Pour ingredients into a 1 quart ice cream maker and freeze according to the directions.
- Next transfer to an airtight plastic container for 2 hours.
- Grill the pineapples on the grill or a grill pan over high heat for 3 - 5 minutes on each side.
- Toast the shredded coconut on a parchment lined pan in the oven heated at 350 degrees for 8 - 10 minutes. Stir during heating time.
- When ready to serve, place the pineapple ring on each plate with a scoop of Iced Coconut Cream. Top with juices from pineapple pan cooled and sprinkle with toasted coconut.
- Enjoy!
GRILLED PINEAPPLE
Try this grilled pineapple recipe for a sweet summer dessert. Caramelized pineapple spiced with cinnamon, coconut sugar, and lime pairs well with ice cream!
Categories grilled
Time 20m
Yield 6-8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-low.
- In shallow bowl, mix together coconut sugar, cinnamon, and cardamom.
- Sprinkle each side of pineapple slices with coconut sugar mixture (about 1/2 teaspoon per side), rubbing mixture into pineapple. Grill until deep golden brown and caramelized, 3 to 4 minutes per side.
- Transfer to plates or a platter. Serve with vanilla ice cream and sprinkle with lime zest.
GRILLED PINEAPPLE TOPPED WITH ICE CREAM AND CANDIED WALNUTS
This is put together with a couple of my recipes.The grilled pineapples recipe #66296 I had left over so I reheated it in a pan on the stove top. This is for 8 serving but go ahead and make it for a crowd. Fattening but YUMMY! This is served on top of a hot slice of pineapple. So it's warm, cold, sweet, crunchy, and creamy good! Or you can chop the grilled pineapple and place it on top.
Provided by Rita1652
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grilled pineapple--.
- Mix tequila, marmalade, sugar, butter, vanilla, cinnamon and mint together heat till sugar is dissolved.
- Preheat Grill.
- Place pineapple on grill.
- Baste with tequila mixture while grilling.
- Turn occasionally.
- Grill about 10 to 15 minutes.
- Serve hot with a scoop of your favorite ice cream.
- Sundae--.
- Starting with the first ingredient place in each bowl follow by each ingredient till you have a beautiful sundae!
- Enjoy!
Nutrition Facts : Calories 374.6, Fat 18.3, SaturatedFat 6.4, Cholesterol 23.1, Sodium 151.8, Carbohydrate 54.6, Fiber 2.3, Sugar 35.7, Protein 3.1
PALEO COCONUT WHIPPED CREAM & MACADAMIA GRILLED PINEAPPLE STACKS
Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly dessert for Summer!
Provided by Taylor
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Rub your grill generously with coconut oil and preheat to medium/high heat.
- Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 Tbsp of the coconut sugar until evenly coated.
- Place the pineapple onto the preheat grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place on a plate and set aside. Turn your grill down to medium heat.
- While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
- Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You'll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
- Brush a little more coconut oil on the grill and place the pineapple back. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don't burn them. Transfer to a plate and let cool while you make the coconut cream.
- Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy.*
- Place one ring of pineapple down and spoon (or pipe, like I did) some coconut cream (about a heaping 1 1/2 Tbsp) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
- Garnish with mint, if desired, and DEVOUR immediately!
COCONUT-GRILLED PINEAPPLE
A great side dish to chicken or fish. Also perfect as a dessert; feel free to add scoop of ice cream. I have actually cooked these on high heat in a frying pan with great results as well! Note that the calorie is less that what's posted, as you will not use up all of the milk or sugar. Recipe revised from How to Grill by Steven Raichlen.
Provided by januarybride
Categories Dessert
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top and the bottom of the pineapple.
- Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
- Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
- Using a melon baller, remove the fibrous core from the center of each slice.
- Shake the coconut milk can well, then pour into a wide, shallow bowl.
- Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
- Preheat grill to high. Brush and oil the grill grate.
- Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
- Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
- Transfer grilled fruit to a serving platter and garnish with mint leaves.
- Serve hot or cold, with or without a scoop of ice cream.
COCONUT-GRILLED PINEAPPLE
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Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Set up the grill for direct grilling and preheat to high. ShareTweetPin23 Shares Step 2: Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine. ShareTweetPin23 Shares Step 3: When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving; top each slice with a scoop of vanilla ice cream and garnish with mint leaves. ShareTweetPin23 Shares
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.
Nutrition Facts : Calories 179 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GRILLED PINEAPPLE WITH ICED COCONUT CREAM
Steps:
- To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
- In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
- To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.
GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM
Provided by Melissa Roberts
Categories Rum Dessert Quick & Easy Backyard BBQ Coconut Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
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- Heat grill or grill pan to high. Lightly oil the grates or pan. Drizzle honey over pineapple slices and then spread evenly with back of spoon. Sprinkle the cinnamon and cayenne very lightly over both sides of each slice. My family definitely likes more cinnamon and cayenne than the recipe specifies, so just tweak to your own tastebuds. Grill until light brown grill marks appear, only about 1 minute or so. Flip pineapple slices and turn heat off. Remove when the second side also has light brown grill marks. Serve pineapple warm with coconut or vanilla ice cream and a sprinkling of fresh mint.
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- The next day, place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill them. Remove the can of coconut milk from your refrigerator and immediately open it. Scoop out and transfer the solid portion to your chilled mixing bowl, separating it from the liquid portion (which you can discard or save to add to smoothies). Start whisking on medium-high. As it begins to thicken and whip up, add the sugar and vanilla extract. Continue whisking until the mixture is fluffy and light. Cover your bowl and refrigerate the coconut whipped cream until youâre ready to use it.
- Trim off and discard the top and bottom portion of the pineapple. Then slice the remaining pineapple core into 1-inch thick slices (I typically get about 6 slices from one pineapple). Sprinkle about 1/4-1/2 tsp. sugar on each side of the pineapple slices. Then place them on your pre-heated grill, adding them directly to the grill grates. Cook for about 3 minutes per side, or until they become caramelized in some places and start to soften.
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- Transfer pineapple purée to a sauce pan and cook until the pineapple reduces in size to about 1/2 a cup. Set pineapple purée aside to cool.
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- Cut off the top, bottom, and outer skin of the pineapple (here's a step by step guide). Cut the pineapple into 1/4-inch slices (or into spears). Core the pineapple, if desired.
- Place the pineapple slices on a greased grill over medium heat, and cook for about 3-5 minutes per side.The pineapple should have grill marks on it and will have softened slightly.
- If adding brown sugar: place the hot pineapple onto a large platter and immediately sprinkle both sides with brown sugar. The heat from the pineapple will melt the brown sugar within a couple of minutes. See serving suggestions in the notes.
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- Place coconut in a small skillet over medium heat. Cook, stirring frequently, until coconut is golden and lightly toasted. Transfer to a bowl.
- Oil grill. Put pineapple wedges on grill and cook, turning once, until softened and browned in spots, 7 to 8 minutes total. Transfer pineapple to a dish and dot with lime juice mixture.
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