Grilled Pineapple With Key Lime And Agave Nectar Food

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 RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, combine the honey, rum, if using, lime juice, and rosemary. Stir well to combine. Adjust the flavors with a little more honey or lime juice to taste. Cover and let infuse at room temperature for 1 to 2 hours, or refrigerate overnight.
• Cut the pineapple : Remove the top, bottom, and skin, then cut it into quarters.
• Cut out the core and slice each section lengthwise into three large wedges. Avoid cutting the spears too thin.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Lightly oil the grate.
• Brush the pineapple wedges on both sides with the honey glaze.
• With the lid open, grill the pineapple over indirect heat for 5 to 7 minutes on each side, brushing occasionally with more glaze, until golden and tender.
• Remove from the grill and let cool for a few minutes before serving.

CHILI-LIME GRILLED PINEAPPLE

Steps:

• Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting., Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

SPICY JALAPENO PINEAPPLE MARGARITA

Steps:

• For the rim: Mix the chile-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside.
• In a cocktail shaker or pint glass, add 4 quartered Grilled Pineapple pieces and 5 Grilled Jalapeno rings. Muddle hard.
• Fill the shaker two-thirds of the way with ice, then add the Mezquila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds. Strain the contents into the prepared margarita glass.
• Place half a Grilled Jalapeno piece and half a Grilled Pineapple piece in the cocktail and serve.
• Preheat a grill over medium-high heat.
• Cut the pineapple into 1/2-inch-thick round slices (at least 6 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish.
• Preheat a grill to medium-high heat.
• Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish.

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.

SPICED GRILLED PINEAPPLE WITH MAPLE SESAME BRITTLE

Steps:

• To make the brittle, line a heavy baking tray with parchment, and put the maple syrup, sugar, butter and 25ml water in a heavy-based saucepan. Stir until the sugar has melted, then leave to bubble on a medium heat for 15 mins or until dark golden brown. Stir in the sesame seeds and sea salt flakes, and stir briefly before pouring onto the lined tray. Working carefully so you don't touch the sugar and burn yourself, spread out into a thin layer. Leave to cool and harden.
• Mix the lime juice and most of the lime zest with the ground ginger, mixed spice and maple syrup. Top and tail the pineapple, cut away the skin and any black marks from the flesh, then cut into 1cm slices. Toss with the lime and maple mix, then leave for at least 30 mins to marinate.
• Wait until the embers are low on a barbecue (the ideal time is after you've cooked a main) or heat a griddle pan to hot. Lightly oil the grill bars or griddle pan to prevent the fruit from sticking, and grill the pineapple for 1-2 mins on each side until golden and lightly charred. Cut into bite-sized shards, then transfer to a platter while you cook the rest.
• Finely slice the larger basil or mint leaves and keep the smaller leaves whole. Bash the brittle into pieces, and serve scattered over the charred pineapple with the herbs and a drizzle of the marinade. Scatter the remaining lime zest over the yogurt or frozen yogurt and serve on the side.

GRILLED PINEAPPLE WITH KEY LIME AND AGAVE NECTAR

Steps:

• In a small bowl, combine agave nectar, grape seed oil, key lime juice plus the zest, either the nutmeg or cinnamon and the rum (if using).
• Cut each pineapple half lengthwise into 4 long wedges. Cut each wedge in half crosswise. You will have sixteen pieces total.
• Prepare grill (medium heat). Lightly brush pineapple with marinade and grill on a rack set about 6 inches over glowing coals.
• Turn; brush other side with the marinade and grill until tender and golden, approximately 5 minutes each side. Note: due to the sugar content in the marinade, the pineapple could easily burn. Watch grilling process carefully.
• Oven method: Pineapple may also be broiled by placing 4 inches below broiler in oven for about 10 minutes; turning occasionally until lightly browned. Brush with rum and sprinkle with lime peel. Serve hot or warm. Note: I used a grill pan so that the pineapple wedges would have the "grill marks".