Grilled Pineapple With Bourbon Sauce Recipes

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BOURBON PINEAPPLE



Bourbon Pineapple image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Number Of Ingredients 0

Steps:

  • Quarter a pineapple lengthwise; peel, core and thinly slice. Toss in a baking dish with a shot of bourbon, 1/4 cup brown sugar and a pinch of allspice; dot with 2 tablespoons butter. Bake at 350 degrees F, stirring twice, about 1 hour, 30 minutes. Serve with coconut sorbet.

GRILLED PINEAPPLE WITH BOURBON-BUTTER SAUCE AND TOASTED PECANS



Grilled Pineapple with Bourbon-Butter Sauce and Toasted Pecans image

Provided by The Chopping Block

Time 20m

Number Of Ingredients 7

1 1/2 pounds seasonal fruit, prepped as needed 1 tablespoon grapeseed oil
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 stick unsalted butter 1/4 cup bourbon
1/2 cup brown sugar Lemon juice to taste
4 scoops vanilla ice cream
1/3 cup pecans, toasted and rough chopped

Steps:

  • Heat a gas or charcoal grill, or a stovetop grill pan, over medium heat.
  • Brush the cut sides of the fruit with just enough grapeseed oil to lightly coat. Sprinkle the cut
  • sides with the sugar and cinnamon.
  • Place the fruit on the grill, cut side down, and cook until caramelized, 4 to 5 minutes.
  • While the fruit is grilling, prepare the sauce. Melt the butter in a saucepan over medium heat until foamy. Whisk in the bourbon and brown sugar, and stir until the sugar has dissolved. Simmer until the sauce is thick and glazy. Finish with a squeeze of fresh lemon juice.
  • For each serving, place the grilled fruit in a bowl and top with a scoop of vanilla ice cream. Drizzle with the bourbon sauce and top with toasted pecans.

GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES



Grilled Pineapple Butterscotch Sundaes image

Really good treat on a hot day! If pineapple is not in season I use canned pineapple.

Provided by Libbie Remmel

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 35m

Yield 12

Number Of Ingredients 10

6 tablespoons butter
2 tablespoons white sugar
¼ teaspoon ground nutmeg
2 fresh pineapples - peeled, cored, and cut into 6 spears
½ cup butter
1 cup packed brown sugar
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 pinch salt
3 cups vanilla ice cream

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
  • Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
  • Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

Nutrition Facts : Calories 388.2 calories, Carbohydrate 51.9 g, Cholesterol 63.7 mg, Fat 21 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 13.1 g, Sodium 131.2 mg, Sugar 43.3 g

GRILLED PINEAPPLE WITH BOURBON SAUCE



GRILLED PINEAPPLE WITH BOURBON SAUCE image

Pineapple grills up beautifully on the barbeque. Cook up a few spears and serve them with ice cream and a sweet bourbon sauce for a summertime dessert.

Categories     Desserts and Baking,Barbecue

Yield Serves 4.

Number Of Ingredients 9

1 whole vanilla bean or 1 tbsp vanilla
1 cup packed golden brown sugar
1/2 cup bourbon or Scotch whisky
1/4 cup fresh orange juice
1/4 cup salted butter, chilled and cubed
1 tsp grated lime peel
1 fresh pineapple, peeled
Canola oil*
Vanilla ice cream*

Steps:

  • To prepare sauce, cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Combine beans, brown sugar, bourbon and orange juice in a small non-reactive saucepan. Bring to a boil over medium heat.
  • Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. Remove from heat. Whisk in butter and lime peel, whisking until butter is melted. Cover and set aside.
  • Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  • Cut pineapple in half lengthwise; reserve one half for another use. Cut other half of pineapple in half lengthwise. Cut out and discard core from pieces. Cut each piece lengthwise into 3 spears. There should be 6 spears. Brush all sides of spears with oil.
  • Grill pineapple until warmed and grill-marked, about 1 - 2 minutes per side. Remove from heat. When cool enough to handle, cut each spear in half crosswise.
  • To serve, place 3 pineapple pieces and ice cream into each of 4 bowls. Top each serving with sauce.

Nutrition Facts : Calories 426 calories, 11.6 g fat, 0.6 g protein, 63.7 g carbohydrate, 0.9 g fibre, 118 mg sodium*Ingredient not included in nutritional analysis.

GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE



Grilled Pineapple With Rum Reduction Sauce image

If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.

Provided by Catfish Charlie

Categories     Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 4

1 pineapple, ripe
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup rum

Steps:

  • Cut the pineapple into 8 wedges, remove core and rind with a knife.
  • Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
  • Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
  • Heat the grill to medium heat.
  • Add the vanilla and rum to the bag, seal and shake.
  • Remove the pineapple from the bag and place it on the grill.
  • When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
  • Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
  • Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

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