Grilled Pineapple With Coconut Sorbet Recipes

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:

• Toast the coconut on a sheet pan in the oven, stirring occasionally, at 300ºF, if desired. Or you can cook it in a nonstick skillet over medium heat, stirring occasionally, until lightly browned in spots. Heat a grill or stove-top grill pan. Brush pineapple slices with honey and grill until slighted browned. Let cool before serving. To serve, place 1 pineapple slice on each of 6 plates; top each with 1/4 cup sorbet and sprinkle each with 1 tablespoon coconut. Serve immediately. Yields 1 per serving.

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:

• Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
• Place pineapple in a food processor and process until smooth.
• Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
• Cover and refrigerate until chilled, about 1 hour.
• Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
• Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
• NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.

Steps:

• Prepare barbecue (medium-high heat). Place pineapple on grill; cook until just heated through, about 1 minute per side. Brush generously with rum; grill 1 minute longer on each side. Transfer to plates; brush with rum. Top each pineapple round with small scoops of sorbet; garnish with mint. Serve with cookies.