Canyon Ranch Grilled Golden Pineapple With Caramel Sauce Recipes

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GRILLED PINEAPPLE NAPOLEONS WITH COCONUT CARAMEL SAUCE



Grilled Pineapple Napoleons With Coconut Caramel Sauce image

This was SUCH a good dessert! We love grilled fruit. And the caramel sauce - delicious. We never thought of grilling phyllo sheets before ... but that made for a really impressive dessert.

Provided by Leah Stacey

Categories     Other Desserts

Time 1h

Number Of Ingredients 11

COCONUT CARAMEL SAUCE
1/2 c light brown sugar
1 c unsweetened coconut milk
GRILLED PINEAPPLE NAPOLEONS
4 frozen phyllo sheets, thawed
vegetable cooking spray
2 tsp sugar
1 fresh pineapple cut into wide slices. only use fresh!
cinnamon sugar mix ( i usually don't measure this i just spinkle it on both side of pineapple)
home made whipped cream or reddi whip to place on top
*TIP: YOU CAN USE AS MUCH PINEAPPLE SLICES BETWEEN THE LAYERS THAT YOU WANT. THIS IS ALSO GREAT WITH GRILLED BANANAS!

Steps:

  • 1. FOR CARAMEL SAUCE: Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
  • 2. FOR THE NAPOLEONS: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1 tsp. sugar.
  • 3. Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
  • 4. Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
  • 5. Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.

GRILLED PINEAPPLE WITH CARAMEL DIPPING SAUCE



Grilled Pineapple With Caramel Dipping Sauce image

Make and share this Grilled Pineapple With Caramel Dipping Sauce recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 22m

Yield 4 serving(s)

Number Of Ingredients 4

25 wrapped caramels
1/3 cup half-and-half
1/4 teaspoon rum flavoring
1 ripe pineapple, trimmed and sliced into 8 (1/2 inch)

Steps:

  • In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
  • Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
  • Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
  • Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.

Nutrition Facts : Calories 324.6, Fat 7.6, SaturatedFat 3, Cholesterol 11.9, Sodium 164.1, Carbohydrate 64.4, Fiber 1.6, Sugar 52.3, Protein 4.1

CANYON RANCH GRILLED GOLDEN PINEAPPLE WITH CARAMEL SAUCE



Canyon Ranch Grilled Golden Pineapple with Caramel Sauce image

Categories     Dessert     Low Fat     Quick & Easy     Pineapple     Macadamia Nut     Summer     Healthy     Self     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/3 cup sugar
1 1/2 tsp corn syrup
1/2 cup evaporated skim milk
1 tsp butter
1 lb fresh golden pineapple, sliced in 1/2-inch rings, or 1 can (15 oz) golden pineapple
1/4 cup toasted whole macadamia nuts

Steps:

  • Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth. Keep warm. Preheat grill pan over medium heat. Grill pineapple 2 to 3 minutes on each side or until grill marks appear. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce. Garnish each plate with 1 tbsp macadamias.

CANYON RANCH COCOA CHIMICHANGA



Canyon Ranch Cocoa Chimichanga image

If you enjoy this decadent dessert (or the Canyon Ranch Grilled Golden Pineapple With Caramel Sauce) once a week, you will satisfy your cravings and stay on track with your weight loss and healthy-eating goals.

Yield Makes 6 servings

Number Of Ingredients 6

Olive- or vegetable-oil cooking spray
4 medium bananas, sliced
1 1/2 tbsp fat-free chocolate sauce
2 tsp cinnamon
1 tbsp sugar
6 phyllo sheets, defrosted

Steps:

  • Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside. In a small bowl, combine 1 tsp cinnamon and sugar. Set aside. Lay out 1 sheet phyllo onto a flat surface. Spray lightly with cooking spray and fold in half lengthwise. Turn sheet so one of the narrower ends is facing you. Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side. Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap). Repeat with remaining phyllo sheets and place on baking sheet with open flap down. Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture. Place in oven immediately and bake 10 to 15 minutes or until golden brown.

PINEAPPLE CARAMEL SAUCE



Pineapple Caramel Sauce image

Make and share this Pineapple Caramel Sauce recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 27m

Yield 6 serving(s)

Number Of Ingredients 5

20 ounces unsweetened pineapple chunks in juice (drained, reserving 3/4 cup juice)
2 tablespoons cornstarch
1/4 cup butter
1/2 cup brown sugar (packed)
1/4 cup maraschino cherry (halves, well drained)

Steps:

  • In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
  • Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
  • Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
  • Serve warm over ice cream, or along side custard tart.

Nutrition Facts : Calories 204.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 73.8, Carbohydrate 35.3, Fiber 0.8, Sugar 31.4, Protein 0.5

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