Best Grilled Pineapple And Bananas With Lemonade Glaze Recipes

Grilled Pineapple, Bananas, and Grapes image

Provided by Giada De Laurentiis

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 cup honey
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 large lemon, zested
1/2 cup heavy cream
3 tablespoons powdered sugar
1/4 cup plain Greek yogurt
2 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1 pineapple, skinned and cut into 3/4-inch thick slices, or 8 canned pineapple slices in pineapple juice, drained
3 ripe but firm bananas, peeled and halved lengthwise, then halved crosswise
6 to 10 red or green grapes, halved
1/2 cup light brown sugar
3 tablespoons chopped fresh mint, for garnish

Steps:

For the glaze: In a small saucepan, bring the honey, lemon juice, and lemon zest to a boil over medium heat. Boil for 1 minute until smooth. Set aside to cool.
For the cream: In a medium bowl, using a hand mixer on medium speed, beat the cream until thick. Add the sugar and beat until the cream holds stiff peaks. Beat in the yogurt, rum, and vanilla.
For the fruit: Place a grill pan over medium heat or preheat a gas or charcoal grill. Sprinkle each side of the pineapple slices with brown sugar. Sprinkle the cut sides of the bananas and grapes with brown sugar. Grill the pineapple until grill-marked and golden, 4 to 5 minutes each side. Grill the bananas and grapes until lightly browned and warmed through, 2 to 3 minutes each side.
Place the grilled pineapple on 4 plates. Top with 3 banana slices and 3 grapes. Drizzle with honey glaze and spoon a dollop of the cream on top. Garnish with chopped fresh mint and serve.

Grilled Pineapple and Bananas with Lemonade Glaze image

Provided by Ardie A. Davis

Yield Serves 4

Number Of Ingredients 5

8 bamboo skewers, soaked in water for at least 4 hours
4 unpeeled ripe bananas, ends trimmed and cut into 2-inch chunks
1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
1/2 cup turbinado sugar or 1/3 cup cane syrup
Zest and juice of 1/2 lemon

Steps:

1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.