Time 30m Yield 4 servings Number Of Ingredients 3 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.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.
Time 20m Yield 4 servings. Number Of Ingredients 4 Steps:
Combine syrup and butter; set aside. Quarter the pineapple lengthwise, leaving top attached. , Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill, uncovered, over medium heat for 5 minutes. Turn; brush with maple butter. Grill 5-7 minutes longer or until heated through; brush with maple butter and sprinkle with nuts. Serve with remaining maple butter.
Time 26m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat the grill to high. Oil the grate. Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl. Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple wedges to plates or a platter. Serve with ice cream. If using the rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once.
Time 1h25m Number Of Ingredients 4 Steps:
Gather the ingredients. In a small bowl, combine the honey, rum, if using, lime juice, and rosemary. Stir well to combine. Adjust the flavors with a little more honey or lime juice to taste. Cover and let infuse at room temperature for 1 to 2 hours, or refrigerate overnight. Cut the pineapple : Remove the top, bottom, and skin, then cut it into quarters. Cut out the core and slice each section lengthwise into three large wedges. Avoid cutting the spears too thin. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Lightly oil the grate. Brush the pineapple wedges on both sides with the honey glaze. With the lid open, grill the pineapple over indirect heat for 5 to 7 minutes on each side, brushing occasionally with more glaze, until golden and tender. Remove from the grill and let cool for a few minutes before serving.
Time 15m Yield 12 Number Of Ingredients 5 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.
More about “grilled pineapple recipes”
Time 2h6m Yield 1 pineapple Number Of Ingredients 5 Steps:
Mix the melted butter with honey and salt until well combined. Brush liberally over both sides of the pineapple slices. Place the slices on a large baking sheet; cover with plastic wrap and refrigerate for about 2 hours or up to 24 hours. Lightly oil the grill grate. Set the grill to high heat. grill the pineapple slices about 2-3 minutes per side or until grill marks appear on the slices and the they are heated through.
