Currently viewing the tag: "Pineapple"
Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa

Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeno pepper, and lime juice. Round out the meal with rice and plantain chips.

Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)

 

Ingredients:

Salsa:

•  2/3 cup diced peeled ripe mango (1 medium)

•  2/3 cup diced fresh pineapple

•  2 tablespoons minced red onion

•  1 tablespoon minced seeded jalapeño pepper

•  1 1/2 teaspoons chopped fresh cilantro

•  1 1/2 teaspoons fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper

 

Chicken:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  1/4 cup pineapple juice

•  3 tablespoons chopped fresh cilantro

•  3 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  1 teaspoon fresh lime juice

•  Dash of crushed red pepper

•  Cooking spray

 

Preparation:

1.  To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

2.  To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

3.  Prepare grill.

4.  Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

5.  Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

 

Lauren Katz, Ashburn, Virginia, Cooking Light

OCTOBER 2008

 

 

Source: MyRecipes

 

Grilled Pork and Pineapple

Grilled Pork and Pineapple

Makes: 4 servings

Start to Finish 18 mins

 

Ingredients:

•  4 3/4-inch-thick boneless top loin pork chops

•  Salt

•  Ground black pepper

•  1 peeled and cored fresh pineapple

•  3 tablespoons orange marmalade

•  ½ cup plain yogurt

•  ¼ cup roasted lightly salted cashew halves, coarsely chopped

 

Directions:

1.  Sprinkle pork lightly with salt and pepper. Cut pineapple into 1/2-inch-thick slices; set aside.

2.  For a charcoal grill, place chops on the rack of uncovered grill over medium coals for 4 minutes. Turn; add pineapple. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted into pork registers 160 degrees F, turning pineapple halfway through grilling.

3.  Meanwhile, combine yogurt and remaining marmalade. Arrange pineapple and chops on plates. Top with yogurt; sprinkle with nuts.

 

Nutrition facts (Grilled Pork and Pineapple):

• Servings Per Recipe 4,

• cal. (kcal) 317,

• Fat, total (g) 7,

• chol. (mg) 80,

• sat. fat (g) 2,

• carb. (g) 29,

• Monosaturated fat (g) 3,

• Polyunsaturated fat (g) 1,

• dietary fiber (g) 2,

• sugar (g) 23,

• protein (g) 35,

• vit. A (IU) 97,

• vit. C (mg) 43,

• Thiamin (mg) 1,

• Riboflavin (mg) 0,

• Niacin (mg) 11,

• Pyridoxine (Vit. B6) (mg) 1,

• Folate (µg) 24,

• Cobalamin (Vit. B12) (µg) 1,

• sodium (mg) 313,

• Potassium (mg) 792,

• calcium (mg) 101,

• iron (mg) 1,

• Percent Daily Values are based on a 2,000 calorie diet

 

 

Source: BHG

 

 

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

 

 

 

 

 

Pineapple Satays with Coconut Caramel

 

For a simple 4-ingredient grilled fruit dessert, make a caramel sauce with sugar and coconut milk and brush the sauce on pineapple slices while they’re grilling. Top the pineapple with coconut and serve with the extra sauce.

Yield: Makes 4 servings

Total: 35 Minutes

 

Ingredients:

•  1 ripe pineapple

•  1 cup sugar

•  3/4 cup coconut milk

•  1/4 cup unsweetened shredded coconut, toasted

 

Preparation:

1.  Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.

2.  In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).

3.  Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.

 

Note: Nutritional analysis is per serving.

 

Note:

You will need 16 wooden skewers for this recipe (soak in water 30 minutes).

Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. I’m glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue.

 

Sunset

JULY 2008

 

Source: MyRecipe

 

 

 

From EatingWell: July/August 2009

Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight.

 

INGREDIENTS:

  • 1 pound raw shrimp, (16-20 per pound), peeled and deveined (see Note)
  • 2 tablespoons canola oil, divided
  • 2 teaspoons finely grated fresh ginger, divided
  • 2 teaspoons minced seeded jalapeño, divided
  • 2 cups finely diced firm ripe melon
  • 1 cup finely diced fresh pineapple
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red onion
  • 3 tablespoons rice vinegar
  • 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
  • 1/2 teaspoon kosher salt
  • 4 large lettuce leaves, such as Boston, romaine or iceberg
  • 4 lime wedges

 

PREPARATION:

1. Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.

2. Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or up to 4 hours.

3. About 20 minutes before serving, preheat grill to high.

4. Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.

5. To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp. Garnish each serving with a lime wedge and a mint sprig, if using.

 

TIPS & NOTES:

Make Ahead Tip: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewers

Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

 

NUTRITION:

Per serving: 211 calories; 8 g fat ( 1 g sat , 5 g mono ); 168 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 19 g protein; 2 g fiber; 352 mg sodium; 501 mg potassium.

Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (24% dv), Iron (20% dv).

Carbohydrate Servings: 1

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

 

Source: EatingWell