Best Broiled Pineapple With Macadamia Crunch Recipes

BROILED PINEAPPLE

Steps:

• 1. Place slices in a single layer in a jelly roll pan
• 2. Melt butter, stir in the cinnamon and drizzle over the rings.
• 3. Sprinkle brown sugar evenly over the rings. Broil for two minutes. It is great served with ice cream!
• 4. You can grill this recipe also.

PINEAPPLE, MACADAMIA, COCONUT BAKED SHRIMP WITH CITRUS SAUCE

Steps:

• Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein.
• Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp.
• Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side.
• NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy.
• Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture.
• Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown.
• Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy.
• Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm.
• Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.

BROILED PINEAPPLE

Steps:

• Place pineapple slices on broiler pan.
• Mix sugar, butter and cinnamon.
• Spoon onto pineapple.
• Broil, 4 inch from heat, for 4-5 minutes, until bubbly.

CHEESE BLINTZES WITH BROILED PINEAPPLE

Steps:

• Crepes: Whisk the eggs and milk together in a medium bowl. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes.
• Set the oven to 200 degrees F. and put a platter in the oven to heat.
• Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
• Cheese Filling: Whip the cream until stiff and refrigerate. Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta). Add the sugar, vanilla, and zest and mix. Fold in the whipped cream. Refrigerate until ready to serve.
• Broiled Pineapple: Mix the sugar, nuts, and butter. Sprinkle on top of the pineapple slices and broil.
• Remove the crepes from the oven. One by one, spread each crepe with the cheese filling and roll up like a cigar. Sprinkle with confectioners' sugar and serve with broiled pineapple.

ROASTED PINEAPPLE WITH LEMONGRASS CHIBOOST

Steps:

• Roasted Pineapple:
• Melt the butter in a large saucepan and add the seeded vanilla bean. Add the granulated and the light brown sugar, stirring continuously. Add the diced pineapple. Cook the mixture until the pineapple is translucent, about 10 to 20 minutes.
• Lemongrass Pastry Cream:
• Pour the milk in a large pot on high heat. Clean and slice the lemongrass and add to the milk and bring to a boil. Turn off heat. Let steep for 1 hour. Add seeded vanilla bean. Bring to a boil again. Take out the vanilla bean and strain the mixture through a sieve into a mixing bowl. Combine sugar, pastry flour and yolks and temper by adding in the hot liquid slowly. This mixture will form a stiff pastry cream. Whisk rapidly over low flame for 1 minute. Put mixture in a blender. Blend out lumps.
• Italian Meringue:
• Heat the sugar (123 degrees C) to soft-ball stage. Whip egg whites until stiff peaks form and then pour in the hot sugar. Continue whipping the mixture together until stiff peaks form. Fold the Italian Meringue into the lemongrass pastry cream. Pipe the mixture into round flexible molds. Freeze the molds overnight. Take the molds out of the freezer 3 hours before serving. Once the cream begins to thaw, turn the mold upside down and remove the formed cream onto the center of a plate.
• Garnish the plate with the roasted pineapple mixture. For added presentation, sprinkle sugar on top and torch.