Broiled Pineapple With Ice Cream Recipes

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

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.

BROILED PINEAPPLE

Steps:

• Place pineapple slices on broiler pan.
• Mix sugar, butter and cinnamon.
• Spoon onto pineapple.
• Broil, 4 inch from heat, for 4-5 minutes, until bubbly.

GRILLED PINEAPPLE WITH ICED COCONUT CREAM

Steps:

• To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
• In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
• To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.

BROILED PINEAPPLE WITH ICE CREAM

Steps:

• Preheat broiler; set rack 6 inches from heat. Coat a broiler pan with nonstick cooking spray.
• Core pineapple for wedges. Halve wedges lengthwise to make 8 spears.
• Lay spears on prepared pan. Cook, turning once, until golden brown and tender, 20 to 25 minutes. Divide among bowls; serve with vanilla ice cream or coconut sorbet.

GRILLED PINEAPPLE ICE CREAM SUNDAES

Steps:

• Cut the top and bottom off the pineapple so it sits flat on your cutting board
• Carefully slice off the skin
• Lay the pineapple on its side and cut into slices about 1 inch wide
• Put the pineapple slices into a gallon-sized plastic bag
• Pour the coconut oil over the pineapple
• Add in the brown sugar
• Close the bag and shake to coat the pineapple slices evenly
• Heat the grill to medium-high heat, about 400°F
• Place pineapple slices on the grill, pour half of the sugar mixture that remains in the bag over the slices
• Close grill and cook for 6-8 minutes, pineapple should become nicely charred on the grill side
• Flip the pineapple slices, pour the remaining sugar mixture over the slices
• Grill for another 6-8 minutes
• Remove pineapple from grill
• While the pineapple is cooking you can toast the coconut (optional)
• Preheat the oven to 350°F
• Spread the coconut onto a baking sheet
• Bake for 5-8 minutes until coconut is golden brown*
• Allow to cool
• Place 1 slice of grilled pineapple** in the middle of a small dessert plate
• Top with a large scoop of vanilla ice cream
• Top the ice cream with a large dollop of whipped cream
• Drizzle with caramel sauce
• Sprinkle on some toasted coconut
• Top with a cherry

BROILED PINEAPPLE

Steps:

• 1. Place slices in a single layer in a jelly roll pan
• 2. Melt butter, stir in the cinnamon and drizzle over the rings.
• 3. Sprinkle brown sugar evenly over the rings. Broil for two minutes. It is great served with ice cream!
• 4. You can grill this recipe also.

GRILLED PINEAPPLE WITH RUM SAUCE

Steps:

• Preheat grill to 400° F. cleaning and oiling the grates well. Peel, cut and core the pineapple into 6-8 rings that are approximately 3/4 - 1 inch thick. Brush the pineapple rings lightly with oil or melted butter.
• While the grill preheats, combine the brown sugar, rum, cinnamon, butter (if using it) and pinch of salt. Bring the mixture to a boil and stir everything together. Reduce the heat to medium-low and let the sauce simmer until it's reduced and thick enough to coat the back of a spoon, about 5 minutes. Pour the sauce into a jar or serving bowl and set aside while the pineapple grills.
• Place the pineapple rings onto the grill and cover with the lid. Grill for 2-3 minutes or until they're golden brown and have grill marks, then flip them over and grill another 2-3 minutes.
• Remove the pineapple from the grill. Serve the pineapple with a scoop of vanilla ice cream, rum sauce and toasted slivered almonds on top.

HONEY GRILLED PINEAPPLE WITH ICE CREAM

Steps:

• In a baking dish, combine honey, lime juice and cinnamon. Arrange pineapple rings in the glaze and marinate for 2 hours, turning several times. Reserve honey syrup.
• Set up grill for direct grilling and preheat to medium heat.
• Arrange the pineapple rings on the preheated grill. Grill on both sides until the glaze caramelizes, about 3 to 4 minutes per side.
• Transfer to individual plates and top with a scoop of ice cream if desired. Drizzle with reserved honey syrup. Serve.