Coconut Grilled Pineapple Recipes

Steps:

• Preheat a grill for medium heat. When the grill is hot, lightly oil the grate.
• Place the coconut milk and cinnamon sugar into separate dishes. Dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
• Grill slices for 6 minutes on each side. Remove to plates, and serve.

Steps:

• Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint.

Steps:

• Cut off the top and the bottom of the pineapple.
• Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
• Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
• Using a melon baller, remove the fibrous core from the center of each slice.
• Shake the coconut milk can well, then pour into a wide, shallow bowl.
• Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
• Preheat grill to high. Brush and oil the grill grate.
• Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
• Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
• Transfer grilled fruit to a serving platter and garnish with mint leaves.
• Serve hot or cold, with or without a scoop of ice cream.

Steps:

• To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
• In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
• To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.

Steps:

• Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
• Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
• Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

Steps:

• Prepare pineapple by removing the tops and the skin.
• Cut pineapple crosswise into six 3/4-inch-thick slices, remove the core.
• Stir together melted butter, brown sugar and curry powder.
• Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or till heated through, turning once and brushing once or twice with butter mixture.
• Combine yogurt and coconut. To serve, cut pineapple slices in half. Serve warm with yogurt.

Steps:

• Dip pineapple slices into coconut milk and dredge in cinnamon sugar, coating both sides.
• Grill on a grill rack over medium heat 6 to 8 minutes, turning once halfway through grilling time. Top with toasted coconut.

Steps:

• In a large bowl, combine whipped topping, lemon zest and extract. Refrigerate, covered, until serving. In a small bowl, combine oil and cinnamon. Brush over both sides of pineapple slices., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pineapple, covered, over medium heat or broil 4 in. from heat 5-7 minutes or until lightly browned, turning once. Place pineapple on dessert plates. Top with whipped topping mixture; sprinkle with coconut.

Steps:

• For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
• Season to taste with lime juice and salt.
• Refrigerate until ready to serve.
• (This can be made in advance and stored in the refrigerator for up to 3 days).
• For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
• Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium.
• Remove the shrimp from the coconut mixture.
• Season with salt and pepper and place 5 shrimp on each skewer.
• Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
• To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
• Garnish with cilantro and serve.

Steps:

• Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.