Grilled Pineapple With Vanilla Ice Cream Food

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.

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 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 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 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.