Roasted Mango Pineapple And Banana With Maple Ginger Glaze Recipes

MAPLE-GLAZED SALMON WITH PINEAPPLE

Steps:

• Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
• For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
• Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

ROASTED MANGO, PINEAPPLE, AND BANANA WITH MAPLE-GINGER GLAZE

Steps:

• Heat oven to 450 degrees with two racks centered. In a medium bowl, combine the vanilla extract, maple syrup, ginger, and lemon juice.
• Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Cut one pineapple into 1-inch rounds, and arrange in one roasting pan. Cut second pineapple into 1/2-inch rounds, and arrange in the other pan. Divide mango halves evenly between pans. Brush all fruit lightly with maple glaze. Roast fruit until it starts to brown slightly, 25 to 40 minutes; timing will vary with juiciness of pineapple. Use a spatula to turn fruit over, and brush with glaze again. Cook 10 minutes more. Divide banana pieces evenly between pans, brush with glaze, and cook until golden brown, 15 to 20 minutes.
• Pour the remaining glaze into a small nonstick skillet. Place the skillet over medium heat, and reduce the liquid until it is thick, 4 to 6 minutes.
• To serve, arrange 1-inch pieces of pineapple on six plates. Top with half a mango. Arrange 1/2-inch pineapple slices over mango. Arrange banana pieces around edge of plate. Pour a little glaze over each plate.

ROASTED PINEAPPLE WITH RUM-MAPLE GLAZE

Steps:

• Place a rotisserie over a hot fire (425° to 450°F) in a wood-fired fire pit, grill, or campfire. Let the coals of the fire burn down to a glow.
• Combine the maple syrup, rum, and lime juice in a small bowl. Skewer the pineapple with the spit rod and secure with the spit's prongs. Using a basting brush, coat the pineapple with the glaze. Place the spit 6 inches over the coals and roast, basting with the glaze every 5 minutes or so at first, less often as the pineapple roasts and colors. Roast until the pineapple is caramelized and the exterior is slightly soft to the touch, 25 to 35 minutes. Remove from the rotisserie and let cool for 10 minutes on the spit rod. Remove from the rod, slice or cut into chunks, slather on some more basting syrup, and serve with the lime wedges.