Grilled Pineapple With Nutella Recipes

Steps:

• Whisk the mascarpone cheese, vanilla and sugar till smooth and blended.
• Set aside (For ease of serving, I scoop into a ziploc bag, and seal. Then when it's serving time, I just snip the corner and drizzle thin streaks of it all over the pineapple slices.).
• Combine the Nutella with cream in a small saucepan, and stir constantly over low heat for about 5 minutes, till satiny smooth, and easy to pour.
• Set aside.
• Grill pineapple slices in a grill pan sprayed with Pam over medium heat.
• (you can also cook at medium high heat on BBQ, using Pam, also) Grill slices about 3 minutes per side, so you get those nice"grill marks.
• "Arrange the pineapple on a large platter or shallow serving dish.
• Drizzle Nutella over the pineapple.
• then snip the corner of the bag, and drizzle the mascarpone over the top.
• Sprinkle the hazelnuts over the top, and serve immediately.

Steps:

• Cut the pineapple into 8 wedges, remove core and rind with a knife.
• Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
• Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
• Heat the grill to medium heat.
• Add the vanilla and rum to the bag, seal and shake.
• Remove the pineapple from the bag and place it on the grill.
• When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
• Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
• Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

Steps:

• Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Heat chocolate-hazelnut spread and milk in a small saucepan over medium heat, stirring until spread is melted, about 5 minutes. Remove from heat.
• Grill pineapple on preheated grill until lightly browned, 3 to 5 minutes per side. Transfer pineapple to a platter. Drizzle with chocolate mixture and sprinkle walnuts on top.