Grilled Glazed Pineapple with Coconut Sorbet


Create a tropical dessert by grilling pineapple slices tossed with a mixture of orange marmalade and fresh lime juice. The finishing touch is a scoop of coconut sorbet.

Yield: Makes 4 servings



•  1/3 cup orange marmalade

•  1 tablespoon fresh lime juice

•  1 pineapple

•  1 tablespoon vegetable oil

•  1/8 teaspoon salt

•  Coconut sorbet

•  Chopped fresh mint



1.  Whisk together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.

2.  Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the 2 remaining quarters lengthwise into long spears. Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt. Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender, turning occasionally.

3.  Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pineapple slices, and sprinkle with mint.


Dina Cheney & Carolyn Jung, Coastal Living



Source: MyRecipes