Grilled Pineapple With Molasses Recipes

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GRILLED PINEAPPLE

These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!

Provided by GREEGI

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 15m

Yield 12

Number Of Ingredients 5



Grilled Pineapple image

Steps:

  • Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g

1 fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

GRILLED PINEAPPLE WITH MOLASSES-LIME BUTTER

Provided by My Food and Family

Categories     Recipes

Time 10m

Number Of Ingredients 6



Grilled Pineapple with Molasses-Lime Butter image

Steps:

  • Cut pineapple crosswise into 6 slices, each about one inch thick. Brush cut surfaces of pineapple slices lightly with oil; sprinkle with salt and pepper.
  • Grill over medium coals about 8-10 minutes, until golden brown, turn and grill other side to brown.
  • Meanwhile, combine molasses, butter and lime juice in small saucepan and heat together over low heat, stirring, until butter is melted. Remove pineapple slices from grill, brush with molasses-lime butter and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 ripe pineapple, cored, top and bottom removed
Vegetable oil
Salt and pepper
4 tablespoons molasses
4 tablespoons butter
2 tablespoons lime juice

GRILLED PINEAPPLE

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 3



Grilled Pineapple image

Steps:

  • Prepare a charcoal grill with a single layer of hot coals.
  • When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

1 large ripe golden pineapple, peeled, cored and cut into 8 to 10 wedges
Good olive oil
1/4 cup honey

PORK TENDERLOIN WITH RUM-MOLASSES GLAZE AND GRILLED PINEAPPLE-JALAPENO SAUCE

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 23



Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce image

Steps:

  • For Grilled Pineapple-Jalapeno Sauce:
  • Heat grill to high.
  • Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For Rum-Molasses Glaze:
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.
  • Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
  • For Tenderloin:
  • Heat grill to high.
  • Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves.

1 small pineapple, peeled, cored and quartered
Canola oil
Salt and pepper
1 to 2 jalapeno peppers (depending on how spicy you like it), seeded and chopped
3 tablespoons rice vinegar
1 cup unsweetened coconut milk
1/4 cup chopped cilantro leaves
Honey
2 tablespoons canola oil
1 small red onion, coarsely chopped
2 cloves garlic, chopped
1 cup dark rum
4 cups chicken stock
3 tablespoons molasses
2 tablespoons dark brown muscovado sugar
1 habanero chile, halved
2 cinnamon sticks
2 star anise
Kosher salt
1/4 teaspoon coarse black pepper
1 1/2 pound pork tenderloin, trimmed of excess fat
Green onion, thinly sliced, for garnish
Cilantro leaves, for garnish

GRILLED PINEAPPLE

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 7



Grilled Pineapple image

Steps:

  • Prepare a grill for medium heat.
  • Cut the pineapple in half lengthwise from the very top to the bottom (keeping the leaves on). Then cut each half lengthwise in half again, so you have 4 long pieces with leaves at one end.
  • Add the jelly, brown sugar, butter, cinnamon and salt to a medium saucepan over medium-low heat. Cook, stirring, until the mixture is fully combined and liquid.
  • Brush the pineapple with some of the mixture (reserve the remaining mixture), transfer to the grill and grill 3 to 4 minutes per side. Remove to a platter and, using a sharp knife, cut the bottom ends off each piece of pineapple. Then, carefully cut lengthwise from the bottom to the top of each piece along the skin (separating the fruit from the skin), and then crosswise into 1-inch pieces.
  • Drizzle the remaining apricot mixture over the pineapple. Serve with vanilla ice cream.

1 pineapple
1 cup apricot jelly
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 tablespoon ground cinnamon
Pinch of salt
Vanilla ice cream, for serving

GRILLED CARDAMOM-SCENTED PINEAPPLE WITH VANILLA ICE CREAM

Categories     Dairy     Fruit     Dessert     Quick & Easy     Pineapple     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7



Grilled Cardamom-Scented Pineapple with Vanilla Ice Cream image

Steps:

  • Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.)
  • Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.

1/3 cup mild-flavored (light) molasses
3 tablespoons unsalted butter, cut into small pieces
8 whole cardamom pods , lightly cracked
2 teaspoons fresh lime juice
1 1/2 pineapples, peeled, cut crosswise into twelve 3/4-inch-thick rounds
2 tablespoons peanut oil
Vanilla ice cream

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