Currently viewing the tag: "Grilled Pineapple"
Lemon-Sugar Grilled Pineapple

Lemon-Sugar Grilled Pineapple

On Lemon-Sugar Grilled Pineapple: Three ingredients are all you need for a super-easy fruit salad or dessert at your next barbecue.

Yield: 8 Servings

Cost per Serving: $.45

 

Ingredients:

•  1 pineapple (about 4 lb.)

•  2 tablespoons grated lemon zest

•  1/2 cup sugar

 

Preparation:

1.  Trim and peel pineapple. Cut lengthwise into quarters and remove the tough core. Cut each quarter in half crosswise, making 8 sections.

2.  Combine lemon zest and sugar in a ziplock bag. Rub vigorously to blend flavors.

3.  Prepare a charcoal fire, let burn to a gray ash and set grill about 6 inches from heat source. (Alternatively, set a stove-top grill pan over medium-low heat.)

4.  Working with one or two sections at a time, place pineapple in bag with sugar mixture and turn carefully to coat. Transfer to grill and cook, flipping often, until caramelized and slightly softened, 5 to 7 minutes. Cool slightly before serving.

 

All You

JULY 2008

 

Source: MyRecipes

 

 

 

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

 

Ingredients:

•  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

 

Preparation:

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

FEBRUARY 2010

 

Source: MyRecipes

 

 

 

 

 

INGREDIENTS:

  • 1 1/2 cups water
  • 1 cup black sticky rice, (see Note)
  • 1 14-ounce can lite coconut milk
  • 1/2 teaspoon ground cardamom
  • 3 tablespoons finely chopped palm sugar (see Note) or packed brown sugar
  • 1/2 teaspoon salt
  • 1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices

PREPARATION:

1.  Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm.

2.  Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes.

3.  Meanwhile, preheat grill to high. Oil the grill rack (see Tip). Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple.

4.  Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature. Variation: White sticky rice can be substituted for the black sticky rice, but the cooking time in Step 1 will be 12 to 15 minutes and, in Step 2, 10 to 15 minutes. Check the rice while it’s cooking to prevent scorching.

TIPS & NOTES:

Notes: Black sticky rice, often called Forbidden rice, has a sweet, nutty taste, is high in fiber and is a good vegetarian source of iron. When cooked the brown-black rice turns a shade of purple-black. It may also be labeled “black glutinous rice” or “black sweet rice.” Sushi rice, brown rice or regular white rice cannot be substituted for black sticky rice.

PALM SUGAR, an unrefined sweetener similar in flavor to brown sugar, is used in sweet and savory Asian dishes. Commonly available in pod-like cakes, but is also sold in paste form at Asian markets. Store as you would other sugar.

Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.

 

NUTRITION:

Per serving: 231 calories; 6 g fat ( 3 g sat , 0 g mono ); 0 mg cholesterol; 44 g carbohydrates; 5 g protein; 3 g fiber; 213 mg sodium; 118 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value).

Carbohydrate Servings: 3

Exchanges: 1 1/2 starch, 1 1/2 fruit, 1 fat

 

Source: Eating Well

 

From EatingWell.com

Ditch the bun and serve this Asian-inspired pork burger with sweet grilled pineapple on top of a zesty watercress-and-carrot salad. We like the taste and texture of fresh pineapple for this recipe, but canned pineapple rings work well too. Serve with short-grain brown rice.

 

Ingredients:

  • 3 tablespoon(s) reduced-sodium soy sauce
  • 2 scallions, chopped
  • 2 clove(s) garlic, minced
  • 1 tablespoon(s) minced fresh ginger
  • 2 teaspoon(s) sesame oil, divided
  • 1 pound(s) ground pork
  • 1 tablespoon(s) rice vinegar
  • 4 (1/4-inch-thick) pineapple rings
  • 4 cup(s) (about 1 large bunch) watercress, tough stems removed
  • 1 cup(s) shredded carrot

 

Directions:

1. Preheat grill to medium-high (or see Stovetop Variation).

2. Combine soy sauce, scallions, garlic, ginger, and 1 teaspoon sesame oil in a small bowl. Place pork in a medium bowl. Add half of the sauce mixture to the pork and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick. Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.

3. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees F, 4 to 5 minutes per side. During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.

4. Combine watercress and carrot in a large bowl. Toss with 2 tablespoons of the reserved sauce. Divide the salad among 4 plates. Top each portion with a pineapple ring and aburger . Drizzle any remaining sauce on top.

 

Exchanges: 1 vegetable, 1/2 fruit, 3 lean meat, 1/2 fat

Carbohydrate Servings: 1

Nutrition Bonus: Vitamin A (116% daily value), Vitamin C (75% dv), Potassium (15% dv).

 

Tips & Techniques:

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)

Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155 degrees F (for pork and bison) or 165 degrees (for beef or chicken), 4 to 5 minutes per side.

 

Source: EatingWell

 

Ditch the bun and serve this Asian-inspired pork burger with sweet grilled pineapple on top of a zesty watercress-and-carrot salad. We like the taste and texture of fresh pineapple for this recipe, but canned pineapple rings work well too. Serve with short-grain brown rice.

Ingredients:

• 3 tablespoon(s) reduced-sodium soy sauce

• 2 scallions, chopped

• 2 clove(s) garlic, minced

• 1 tablespoon(s) minced fresh ginger

• 2 teaspoon(s) sesame oil, divided

• 1 pound(s) ground pork

• 1 tablespoon(s) rice vinegar

• 4 (1/4-inch-thick) pineapple rings

• 4 cup(s) (about 1 large bunch) watercress, tough stems removed

• 1 cup(s) shredded carrot

Directions:

1. Preheat grill to medium-high (or see Stovetop Variation).

2. Combine soy sauce, scallions, garlic, ginger, and 1 teaspoon sesame oil in a small bowl. Place pork in a medium bowl. Add half of the sauce mixture to the pork and gently combine without over mixing. Form into 4 patties, about 3/4 inch thick. Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.

3. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees F, 4 to 5 minutes per side. During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.

4. Combine watercress and carrot in a large bowl. Toss with 2 tablespoons of the reserved sauce. Divide the salad among 4 plates. Top each portion with a pineapple ring and a burger. Drizzle any remaining sauce on top.

Exchanges: 1 vegetable, 1/2 fruit, 3 lean meat, 1/2 fat Carbohydrate Servings: 1Nutrition Bonus: Vitamin A (116% daily value), Vitamin C (75% dv), Potassium (15% dv).

Tips & Techniques:

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)

Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155 degrees F (for pork and bison) or 165 degrees (for beef or chicken), 4 to 5 minutes per side.

 

Source: Eating Well/ Delish