Grilled Pineapple With Coconut Chile And Lime Ice Cream Recipes

CHILI-LIME GRILLED PINEAPPLE

Steps:

• Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting., Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

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.

COCONUT-LIME CHICKEN WITH GRILLED PINEAPPLE

Steps:

• Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.

GRILLED PINEAPPLE WITH COCONUT, CHILE, AND LIME ICE CREAM

Steps:

• To make the ice cream, put the coconut milk, cream, and sugar in a saucepan. Heat gently until the sugar has dissolved. Let cool, then add the lime zest, lime juice, and chile. Transfer to an ice cream maker and churn according to the manufacturer's instructions, or pour into a rigid covered container and freeze for 1 1/2 - 2 hours unti the ice cream has set about 1 inch from the edge. Beat to break down the larger crystals, then return to the freezer for a further 4 hours or overnight. Preheat the grill or stove-top grill pan. If using the grill pan, add the butter and melt, to prevent the pineapple from sticking. Add the pineapple and cook for 5 minutes on each side, until slightly charred. Dust the pineapple with confectioners' sugar and serve with scoops of the ice cream.