Fruitrum Basted Pineapple Spears Recipe 55

Steps:

• 1. Preheat grill on high while cutting pineapple. Cut top and sides of pineapple off. Cut pineapple in half lengthwise, then in half again. Slice core off wedges. Cut wedges into fourths for a total of 16 spears.
• 2. In a medium mixing bowl add brown sugar, white sugar and cinnamon. With a fork, mix all together.
• 3. Turn grill to low. Place one spear in bowl at a time lightly coating entire spear. Place on grill and cook about 3-4 minutes then turn over and cook another 3-4 minutes. Be careful grill doesn't flame up as you would have blackened pineapple instead:)
• 4. Plate pineapple spears and add one scoop of ice cream. Sprinkle leftover sugar mixture on top.

Steps:

• Prepare grill for cooking over medium heat. Stir together rum, butter and granulated sugar, then brush fruit with about half of the mixture. Grill pineapple, uncovered, until softened and some of the edges have carmelized, about 5-7 minutes. Brush fruit carefully with remaining rum mixture in the last couple of minutes of cooking. Arrange pineapple on each plate, and spoon ice cream over or beside the fruit. Scatter with nuts or other toppings. serve at once.

Steps:

• Preheat grill or grill pan.
• Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey.

Steps:

• Preheat broiler; set rack 6 inches from heat. Coat a broiler pan with nonstick cooking spray.
• Core pineapple for wedges. Halve wedges lengthwise to make 8 spears.
• Lay spears on prepared pan. Cook, turning once, until golden brown and tender, 20 to 25 minutes. Divide among bowls; serve with vanilla ice cream or coconut sorbet.

Steps:

• Chop pineapple in processor. Strain juice into heavy large nonaluminum saucepan; reserve pineapple. Add pears to saucepan. Simmer over medium-low heat until tender, stirring occasionally, about 10 minutes. Add pineapple, sugar and lemon juice. Reduce heat to low; simmer until mixture drops thickly from spoon, stirring often, about 1 hour. Cool. (Can be made 1 week ahead. Cover; chill.)