Best Grilled Pineapple Spears Recipes

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MONTE CRISTO FRITTATA, GRILLED PINEAPPLE SPEARS WITH CRYSTALLIZED GINGER AND PUMPERNICKEL BREAD WITH HONEY-ROSEMARY RICOTTA



Monte Cristo Frittata, Grilled Pineapple Spears with Crystallized Ginger and Pumpernickel Bread with Honey-Rosemary Ricotta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons extra-virgin olive oil, plus some for drizzling, divided
1/2 pound ham steak, 1/2-inch thick, chopped
1/2 pound sliced, thick-deli-cut or rotisserie turkey breast, chopped
4 scallions, chopped, whites and greens
12 large eggs
1/4 cup milk or half-and-half
A few dashes hot sauce
Salt and freshly ground black pepper
2 tablespoons butter
4 cups frozen shredded hash brown potatoes
1 medium yellow onion, peeled and grated
1 (8-ounce) block Emmentaler Swiss cheese
1 fresh pineapple, cut into spears
4 to 5 pieces crystallized ginger, grated or very thinly sliced
8 slices pumpernickel bread, with raisins if available
2 cups ricotta cheese
4 to 5 small or 2 to 3 large sprigs fresh rosemary, leaves finely chopped
3 tablespoons honey

Steps:

  • Heat oven to 375 degrees F.
  • Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.
  • While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7 to 8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp.
  • Grate Emmentaler cheese.
  • Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.
  • Preheat grill to medium-high heat.
  • Once preheated, place pineapple spears on the grill and mark on all sides. Remove and garnish with crystallized ginger.
  • Switch broiler on and lightly toast bread on each side. Stir ricotta with lots of coarse black pepper, rosemary and honey. Top the toast with heavy dollops of ricotta to pass at table.
  • Serve wedges of frittata with potatoes and pineapple spears alongside.

GRILLED PINEAPPLE SPEARS



Grilled Pineapple Spears image

What's a BBQ without grilled pineapple? This is the perfect recipe to make your pineapple sizzle!!! Makes a great appetizer, side dish or dessert!! No grill? No worry!! Just put it under your broiler and watch your pineapple sizzle!!

Provided by Ashley Muller

Categories     Fruit Appetizers

Number Of Ingredients 5

1 medium pineapple
3/4 c brown sugar
1/4 c white sugar
1 tsp ground cinnamon
vanilla ice cream (optional)

Steps:

  • 1. Preheat grill on high while cutting pineapple. Cut top and sides of pineapple off. Cut pineapple in half lengthwise, then in half again. Slice core off wedges. Cut wedges into fourths for a total of 16 spears.
  • 2. In a medium mixing bowl add brown sugar, white sugar and cinnamon. With a fork, mix all together.
  • 3. Turn grill to low. Place one spear in bowl at a time lightly coating entire spear. Place on grill and cook about 3-4 minutes then turn over and cook another 3-4 minutes. Be careful grill doesn't flame up as you would have blackened pineapple instead:)
  • 4. Plate pineapple spears and add one scoop of ice cream. Sprinkle leftover sugar mixture on top.

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