Zesty Grilled Citrus Mint Pineapple Recipes

Steps:

• Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
• In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
• Bake for 10 to 12 minutes, stirring once. Cool.
• Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
• Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
• Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
• Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
• Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
• Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.

Steps:

• For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
• For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
• Preheat a grill to 350 degrees F.
• Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
• Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
• For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
• Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

Steps:

• Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
• Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
• Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
• Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.

Steps:

• Heat grill to high; brush grates with oil. Core pineapple for rounds. Slice crosswise into 8 rounds.
• Toss with olive oil and cayenne pepper; season with coarse salt.
• Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes. Serve as a side dish for grilled tuna or pork.

Steps:

• Place pineapple in tupperware.
• Mix juices, zest, mint, and splenda together.
• Pour over pineapple.
• Cover and refrigerate (no required time frame, just chill).
• Occasionally shake to incorporate Place on preheated grill and grill both sides until light grill marks appear Serve and relish in its delicious juiciness.