Best Canyon Ranch Grilled Golden Pineapple With Caramel Sauce Recipes

Canyon Ranch Grilled Golden Pineapple with Caramel Sauce image

Yield Makes 4 servings

Number Of Ingredients 6

1/3 cup sugar
1 1/2 tsp corn syrup
1/2 cup evaporated skim milk
1 tsp butter
1 lb fresh golden pineapple, sliced in 1/2-inch rings, or 1 can (15 oz) golden pineapple
1/4 cup toasted whole macadamia nuts

Steps:

Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth. Keep warm. Preheat grill pan over medium heat. Grill pineapple 2 to 3 minutes on each side or until grill marks appear. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce. Garnish each plate with 1 tbsp macadamias.

Caramelized Pineapple image

Provided by Brim05005

Categories Dessert

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 3

Steps:

Melt the butter in a medium to large saute pan over medium heat.
Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
Enjoy :).

Nutrition Facts : Calories 103.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 54.5, Carbohydrate 13.5, Sugar 13.3, Protein 0.1

Grilled Pineapple With Caramel Dipping Sauce image

Provided by carolinafan

Categories Dessert

Time 22m

Yield 4 serving(s)

Number Of Ingredients 4

25 wrapped caramels
1/3 cup half-and-half
1/4 teaspoon rum flavoring
1 ripe pineapple, trimmed and sliced into 8 (1/2 inch)

Steps:

In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.

Nutrition Facts : Calories 324.6, Fat 7.6, SaturatedFat 3, Cholesterol 11.9, Sodium 164.1, Carbohydrate 64.4, Fiber 1.6, Sugar 52.3, Protein 4.1

Canyon Ranch Cocoa Chimichanga image

Yield Makes 6 servings

Number Of Ingredients 6

Olive- or vegetable-oil cooking spray
4 medium bananas, sliced
1 1/2 tbsp fat-free chocolate sauce
2 tsp cinnamon
1 tbsp sugar
6 phyllo sheets, defrosted

Steps:

Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside. In a small bowl, combine 1 tsp cinnamon and sugar. Set aside. Lay out 1 sheet phyllo onto a flat surface. Spray lightly with cooking spray and fold in half lengthwise. Turn sheet so one of the narrower ends is facing you. Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side. Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap). Repeat with remaining phyllo sheets and place on baking sheet with open flap down. Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture. Place in oven immediately and bake 10 to 15 minutes or until golden brown.