Grilled Tequila Lime Pineapple Chunks Food

TEQUILA GRILLED PINEAPPLE

Steps:

• Preheat the grill to medium heat.
• Cut the pineapple wedges into about 2x2 cubes.
• Thread the pineapple pieces onto the bamboo skewers; you'll need 6 to 8 skewers. Set aside.
• In a mixing bowl combine tequila, cilantro, brown sugar, paprika, and chili powder; whisk until completely combined.
• Brush the grill grates with a little bit of oil.
• Put the pineapple skewers on the grill and start to brush and baste the pineapples all over with the tequila mixture.Cook for 10 minutes, turning and basting from time to time.
• Remove skewers from grill.
• Serve.

AIR FRYER SHRIMP TACOS WITH PINEAPPLE SALSA

Steps:

• Place the shrimp in a medium bowl.
• In a small bowl, whisk together the tequila, lime juice, zest, olive oil, cilantro, honey, Worcestershire, jerk seasoning, adobo, and salt until well combined.
• Pour marinade over shrimp. Let sit at room temperature 10 minutes. Meanwhile make the Pineapple Salsa if you hadn't already.
• When the shrimp are almost done marinating, preheat air fryer to 370 degrees F.
• Drain shrimp from marinade and discard. Carefully place shrimp in a single layer in the air fryer basket. You can fit about one pound at a time.
• Cook each batch of shrimp for 4 minutes, shaking the basket halfway through. They should be plump and just opaque in the center when done.
• Serve shrimp warm with your favorite tortillas, Pineapple Salsa, and other suggested toppings, as desired. Happy taco building!
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add poblano, red onion and corn to the skillet and cook until softened slightly, about 5 minutes.
• Add jalapeño and cook 1 minute. Transfer mixture to a large bowl and set aside
• Maintain skillet's heat and add pineapple chunks. Cook 4-5 minutes until slightly charred, stirring once halfway through.
• Dice the pineapple when it's cool enough to handle. Add to the corn mixture.
• Stir in remaining tablespoon olive oil, cilantro, lime juice and zest. Season to taste with salt and pepper.
• Salsa can be made 3 days ahead. Cover and chill. Let come to room temperature before serving.

PINEAPPLE INFUSED TEQUILA

Steps:

• Peel and chop the pineapple,including the core.Split vanilla beans lengthwise.Place all ingredients in a sterile wide mouthed glass or ceramic jar and seal.
• Set aside for 1 week in a cool dark place,shaking the jar daily to agitate ingredients and release their flavors.
• Strain,transfer to a decorative bottle and serve as desired.

GRILLED MARSALA PINEAPPLE

Steps:

• Place corinader seeds, cumin seeds, black cardamom, green cardamom seeds, fennel seeds, 2 pieces cinnamon, 4 pieces cloves, and 8 pieces peppercorn in a heavy bottom frying pan over low heat, stirring constantly until the mixture turn a few shades darker and has a sweet aroma.
• Set aside the mixture and let it cool. Transfer the mixture to a spice grinder, and grind to a fine powder. Stir in nutmeg, turmeric and ginger.
• Set your indoor grill to 450°F Once hot, place skewered pineapple and close lid. Cook for three minutes or until golden brown. Remove from grill, and immediately sprinkle each skewer with 1/2 teaspoons sugar and Masala (2.5 ml).
• Grilled Masala pineapple can be used over freshly made Belgian waffles topped with your favorite yogurt and maple syrup.

GRILLED PINEAPPLE WITH TEQUILA-BROWN SUGAR GLAZE

Steps:

• Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. (Tequila mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.)
• Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.

GRILLED TEQUILA LIME PINEAPPLE CHUNKS

Steps:

• Soak 1 dozen small bamboo skewers in cold water. Cut off top and bottom poles of pineapple. Stand it upright on the cutting board and cut off rind, using a sharp knife and smooth downward motions. Remove any remaining eyes with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut flesh into 1 or 1 1/2-inch chunks.
• In a medium bowl, combine tequila, lime juice and sugar. Add pineapple chunks and toss to coat. Let marinate 30 minutes at room temperature. Preheat grill to medium high. Drain pineapple chunks and divide among skewers. Brush grill well, wipe with oiled paper towel and place skewers on grill at an angle. Cook a total of 68 minutes, turning frequently, until outside is lightly caramelized. Remove from grill, let cool slightly and serve 2 skewers in each bowl of Watermelon Granita.

GRILLED TEQUILA-GARLIC-LIME FLANK STEAK

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator and let marinate at room temperature another 30 to 45 minutes.
• Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
• Slice the steak against the grain and serve immediately with the reserved marinade.

GRILLED HALIBUT WITH PINEAPPLE CHIPOTLE SALSA

Steps:

• Plump raisins in rum for 30 minutes; drain.
• Heat grill to medium high heat. Brush pineapple slices with oil & grill until lightly caramelized on both sides. Cool & cut into 1/2" pieces; put in mixing bowl.
• Combine chipotles, lime juice, orange zest & juice. Whisk in olive oil. Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins. Salt to taste. Set aside.
• Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once. The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes.
• Serve topped with salsa.

GRILLED PINEAPPLE AND AVOCADO SALSA

Steps:

• Heat grill or grill pan to medium hot.
• Brush pineapple rings lightly with oil, and season with salt and pepper.
• Grill until brown and caramelized, about 8 minutes per side, or cook on a grill pan over medium heat for 12 to 15 minutes on each side.
• Cool slightly, and cut into 1/2 inch chunks.
• Transfer to a bowl.
• Halve avocados; remove and discard pit and peel.
• Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeño, and cilantro.
• Toss to combine, and serve.
• Enjoy!