Ww Grilled Pineapple And Banana 5 Points Recipes

GRILLED PINEAPPLE, BANANAS, AND GRAPES

Steps:

• For the glaze: In a small saucepan, bring the honey, lemon juice, and lemon zest to a boil over medium heat. Boil for 1 minute until smooth. Set aside to cool.
• For the cream: In a medium bowl, using a hand mixer on medium speed, beat the cream until thick. Add the sugar and beat until the cream holds stiff peaks. Beat in the yogurt, rum, and vanilla.
• For the fruit: Place a grill pan over medium heat or preheat a gas or charcoal grill. Sprinkle each side of the pineapple slices with brown sugar. Sprinkle the cut sides of the bananas and grapes with brown sugar. Grill the pineapple until grill-marked and golden, 4 to 5 minutes each side. Grill the bananas and grapes until lightly browned and warmed through, 2 to 3 minutes each side.
• Place the grilled pineapple on 4 plates. Top with 3 banana slices and 3 grapes. Drizzle with honey glaze and spoon a dollop of the cream on top. Garnish with chopped fresh mint and serve.

GRILLED PINEAPPLE AND BANANAS WITH LEMONADE GLAZE

Steps:

• 1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
• 2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
• 3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
• 4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.

WW 5 POINTS PORK, PINEAPPLE, AND CHILE TACOS

Steps:

• To prepare the marinade, combine the lime juice, chili powder, garlic, and cumin in a zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Let stand 10 minutes or refrigerate, turning the bag occasionally, up to 2 hours. Drain, reserving the marinade.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and saute 3 minutes; transfer with a slotted spoon to a heatproof plate.
• Return the skillet to the heat and add the chilies, onion, and salt. Cook, stirring, until nearly tender, about 8 minutes. Add the pork and its juices, pineapple, and reserved marinade. Cook, stirring until the pineapple is softened and the pork is cooked through, about 5 minute.
• Meanwhile, heat the tortillas according to package directions.
• To serve, spoon a generous 1/3 cup of the filling into each tortilla and roll up to close.
• 5 Points per serving (2 tortillas).

WEIGHT WATCHERS HAWAIIAN GRILLED BANANA SPLITS

Steps:

• Spray the grill rack with nonstick spray.
• Preheat the grill to medium.
• Combine the coconut and nuts in a small bowl and set aside.
• Sprinkle the pineapple and the cut sides of the bananas with the brown sugar.
• Place the pineapple and bananas, cut side down, on the grill rack and grill until lightly browned, 2-3 minutes on each side.
• Transfer to a cutting board.
• Meanwhile, heat the ice cream topping according to package directions.
• Peel the bananas and cut each piece in half crosswise.
• Coarsely chop the pineapple.
• Arrange 2 banana pieces on each of 4 dessert dishes.
• Top each with 1/3 cup of the frozen yogurt, 1/2 cup of the pineapple, 1/4 cup of the raspberries, 1 tablespoon of the ice cream topping and 1 1/2 teaspoons of the coconut mixture.
• Serve at once.