Best Coconut Grilled Pineapple Recipes

GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM

Steps:

• Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
• Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
• Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP

Steps:

• Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
• Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
• Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
• Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
• Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
• Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
• Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
• Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.

COCONUT-LIME CHICKEN WITH GRILLED PINEAPPLE

Steps:

• Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.

GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
• Season to taste with lime juice and salt.
• Refrigerate until ready to serve.
• (This can be made in advance and stored in the refrigerator for up to 3 days).
• For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
• Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium.
• Remove the shrimp from the coconut mixture.
• Season with salt and pepper and place 5 shrimp on each skewer.
• Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
• To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
• Garnish with cilantro and serve.

GRILLED PINEAPPLE WITH COCONUT SORBET

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.

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP

Steps:

• Cuban Shrimp Skewers:
• Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
• Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
• Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
• Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
• Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
• Lime Mango Vinaigrette:
• Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
• Pineapple chips:
• Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
• Simple Syrup:
• Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.
• Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
• Cracking Coconuts: Tap with a cleaver, applying pressure around top of coconut. Tap around and around the top of the coconut until the top breaks off. Reserve coconut water.

GRILLED PINEAPPLE WITH ICED COCONUT CREAM

Steps:

• To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
• In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
• To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.

COCONUT-GRILLED PINEAPPLE

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.

GRILLED PINEAPPLE NAPOLEONS WITH COCONUT CARAMEL SAUCE

Steps:

• 1. FOR CARAMEL SAUCE: Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
• 2. FOR THE NAPOLEONS: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1 tsp. sugar.
• 3. Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
• 4. Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
• 5. Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.

GRILLED PINEAPPLE & TOASTED COCONUT MUFFINS

Steps:

• Marinade for pineapple To prepare marinade, melt butter over medium heat until golden brown. Stir in honey and lime juice. Set aside to cool slightly. Place sliced pineapple into gallon sized ziplock bag and pour marinade over top. Make sure all slices are well coated. Refrigerate at least 30 min, overnight or 24 hours is best.Grill 3-4 minutes per side. Toast 2 cups coconut in a fry pan over medium heat until golden brown. Set aside to cool. Beat eggs, yogurt, brown sugar and vanilla in Kitchenaid until smooth. Add dry ingredients and mix until smooth. Fold in pineapple and coconut. To prepare topping, combine reserved pineapple, coconut and brown sugard over low heat until brown sugar is melted. Set aside to cool slightly. Prepare muffin pans, lightly grease or use liners, and fill tins 2/3 full. Place a tsp or so of topping on each muffin. Bake at 425 degrees 10-18 min until golden brown and cake tester comes out clean.

RUM SPIKED GRILLED PINEAPPLE WITH TOASTED COCONUT

Steps:

• Combine sugar and rum in a microwave safe bowl. Microwave on high for 1-1/2 minutes or until the sugar has dissolved. Brush the rum mixture evenly over pineapple wedges.
• Heat butter in a grill pan over medium high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated.
• Sprinkle with coconut.

GRILLED PINEAPPLE WITH COCONUT SORBET

Steps:

• Heat a grill or stove-top grill pan. Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30 second intervals.* Brush pineapple with honey; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side. To serve, place 1 pineapple slice on each of 6 plates; top with 1/4 cup sorbet. Sprinkle each with 1 tablespoon coconut; garnish with mint and serve immediately. Yields 1 per serving.

GRILLED PINEAPPLE WITH COCONUT, CHILE, AND LIME ICE CREAM

Steps:

• To make the ice cream, put the coconut milk, cream, and sugar in a saucepan. Heat gently until the sugar has dissolved. Let cool, then add the lime zest, lime juice, and chile. Transfer to an ice cream maker and churn according to the manufacturer's instructions, or pour into a rigid covered container and freeze for 1 1/2 - 2 hours unti the ice cream has set about 1 inch from the edge. Beat to break down the larger crystals, then return to the freezer for a further 4 hours or overnight. Preheat the grill or stove-top grill pan. If using the grill pan, add the butter and melt, to prevent the pineapple from sticking. Add the pineapple and cook for 5 minutes on each side, until slightly charred. Dust the pineapple with confectioners' sugar and serve with scoops of the ice cream.

COCONUT TARRAGON CUSTARD WITH GRILLED PINEAPPLE

Steps:

• In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer. Let sit 5 minutes to infuse.
• In a separate bowl whisk together the egg yolks and sugar until light and fluffy. Whisk in the cornstarch; then drizzle in the milk mixture while whisking. Pass through a fine-meshed sieve back into the pot, to remove the tarragon and vanilla bean. Bring to a boil, whisking constantly. Remove from the heat, stir in the coconut and butter to melt it. Place in a container over an ice bath and fold it to cool.
• Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill.
• The custard keeps for up to 3 days, chilled and covered.
• Preheat a grill or indoor grill pan. Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked. Cool slightly.
• To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert.

GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, & RUM

Steps:

• 1. Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
• 2. Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
• 3. Prepare a gas grill for direct-heat cooking over medium-high heat.
• 4. Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
• 5. Note: Pineapple can be cooked in an oiled grill pan over medium-high heat.

RUM-SPIKED GRILLED PINEAPPLE WITH TOASTED COCONUT

Steps:

• 1. Combine sugar and rum in a microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges. 2. Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.

GRILLED COCONUT AND PINEAPPLE SWEET CHILI SHRIMP RECIPE

Steps:

• Mix everything.
• Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
• Brush the sauce onto the shrimp and enjoy!

GRILLED PINEAPPLE WITH COCONUT SORBET RECIPE - (4.4/5)

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.

COCONUT-GRILLED PINEAPPLE

Steps:

• 1. Set up the grill for direct grilling and preheat to high. 2. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine. 3. When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving; top each slice with a scoop of vanilla ice cream and garnish with mint leaves.

GRILLED PINEAPPLE WITH AGAVE NECTAR AND COCONUT FLAKES

Steps:

• Add oil to indoor grill pan and place on high heat. Mix nectar or honey, lemon/lime juice, and pepper in a small bowl. Brush on both sides of sliced pineapple. Grill for 3-5 minutes or until grill marks appear. Flip pineapple and repeat. Make sure not to overcook otherwise pineapple will fall apart. Garnish with coconut flakes.