Best Grilled Pineapple With Iced Coconut Cream Recipes

Grilled Pineapple with Cream image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

Steps:

For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

Coconut-Grilled Pineapple image

Provided by januarybride

Categories Dessert

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 ripe golden pineapple
1/2 cup unsweetened coconut milk
1/2 cup turbinado sugar (may sub granulated sugar)
1 teaspoon ground cinnamon
1 sprig of fresh mint (to garnish) (optional)

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.