Grilled Pineapple With Basil Recipes
GRILLED PINEAPPLE
These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!
Provided by GREEGI
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g
PINEAPPLE, BASIL, AND CUCUMBER
Grill pineapple to give it a charred touch before tossing it with basil and cucumber.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
Nutrition Facts : Calories 85 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 141 g
GRILLED PINEAPPLE WITH BASIL
Nice as dessert or as a breakfast/lunch dish. Make sure that the pineapple is ripe. Best eaten warm, but can also be served cold.
Provided by Is This Really Nece
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the pineapple and cut it lengthwise in slices of circa 1 cm.
- Grill the slices until golden brown.
- Whip the mascarpone with the honey and lemon juice.
- Cut the basil into thin ribbons and mix with the icing sugar.
- DIstribute the pineapple over four plates, and garnish with the mascarpone mixture and the sugar/basil mixture.
Nutrition Facts : Calories 104.6, Fat 0.3, Sodium 2.5, Carbohydrate 26.9, Fiber 2.7, Sugar 21.4, Protein 1.3
GRILLED PINEAPPLE WITH BASIL AND MINT
My favorite thing thing to make on the grill is pineapple. Grilling fresh pineapple brings out the sweetness of it. This recipe really takes it up to another level in flavors. It is fancy enough for guest and easy enough to make anytime. I like it with spiced rum too.
Provided by LilPinkieJ
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
- Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
- Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
- Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.
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4.2/5 (4)Total Time 10 minsCuisine AmericanCalories 245 per serving
- Remove from the microwave and add the brown sugar, stirring quickly to evenly combine (it will take a minute to absorb the sugar).
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- In small mixing bowl, combine raspberries and honey. Using a fork, mash raspberries and honey together. Add shallot, vinegar, and basil and mix well. Slowly add canola oil, whisking continuously, until incorporated. Season with salt and pepper.
- Preheat gas barbecue to medium high. Brush two quarters of the pineapple with canola oil. Place pineapple on the barbecue and grill for about 5 minutes, flipping once and rotating twice, until grill marks appear and pineapple has softened. Remove from heat and let cool. Cut pineapple into ½ inch chunks.
- Place a handful of spinach into the center of each plate. Top with bacon pieces and pineapple chunks. Drizzle with dressing and garnish with fresh raspberries.
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- Soak 4 bamboo skewers in water for 30 minutes (or use metal skewers). Preheat broiler, grill or stovetop (for grill pan).
- Cut pineapple into quarters, core it and then cut each quarter into 1/2- to 3/4-inch slices to yield about 16 to 20 slices total.
- Place 4 or 5 slices of pineapple on each skewer. Grill pineapple on each side until grill marks form and it starts to get crisp in spots, about 4 to 5 minutes per side.
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- Heat a grill for indirect cooking by turning the heat on high on one side and to medium on the other. If using a charcoal grill, pile the coals on one side only. If using a gas grill, turn half the burners to high and the others to medium. Lightly slick the grates with oil.
- Lightly coat the corn and pineapple rings with some of the oil and sprinkle with salt. Grill directly over high heat until lightly charred on all sides, 4 to 7 minutes per side. Transfer to a plate and let cool.
- When the corn is cool enough to handle, use a sharp knife to carefully shave the kernels off the cobs and chop the pineapple into 1/2-inch (12 mm) pieces.
PESTO FREEKEH WITH GRILLED PINEAPPLE SKEWERS - COOKIE AND KATE
From cookieandkate.com
5/5 (1)Total Time 45 minsCategory EntreeCalories 523 per serving
- If you’ll be using wooden skewers, soak 8 skewers in water for 20 minutes prior to grilling. I used these stainless steel skewers instead.
- In a small, heavy-bottomed pot, bring 2 3/4 cups water to boil. Add the freekeh, cover and reduce heat to medium-low. Reduce heat as necessary to maintain a gentle simmer and cook until the water is mostly absorbed, about 20 to 25 minutes. Remove from heat and let the freekeh rest, covered, for 5 minutes.
- Preheat your grill to medium heat. Combine the prepared pineapple, bell pepper and onion in a medium-sized mixing bowl. Drizzle in 2 tablespoons olive oil and sprinkle with salt and pepper. Toss until the pieces are lightly coated in oil, then thread them onto your skewers, alternating as you go. You should have enough for 8 skewers.
- Place each skewer on the grill. Cook, turning 90 degrees once the underside has developed good grill lines, until marked and tender, about 10 to 15 minutes. Carefully transfer the skewers to a cooked platter once they’re done.
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Cuisine ATotal Time 30 minsCategory BBQ & GrilledCalories 121 per serving
- Holding the pineapple firmly, slice it into half in a downward direction, then in half again to create 4 sections.
- Lay these sections on the cutting board. Now, picking up one section at a time, slice off ⅓ to ½-inch of the hard inner core, always cutting downward.
- Leave some core in order to keep a little of the fiber, and also to make the pieces more stable and easier to skewer.
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Reviews 4Estimated Reading Time 3 minsServings 4Total Time 15 mins
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5/5 (1)Total Time 30 minsCategory ChickenCalories 546 per serving
- Prepare the creamy basil sauce by blitzing the basil, mayonnaise, and powdered garlic in the bowl of a small food processor, or with an immersion blender, until smooth. Set sauce aside.
- Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
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