Best Honey Grilled Pineapple Recipes

HONEY-GLAZED GRILLED PINEAPPLE

Steps:

• Whisk first 4 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
• Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish. Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.
• *Sold at liquor stores and in the liquor or specialty foods section of supermarkets.

GRILLED PINEAPPLE WITH HONEY GLAZE

Steps:

• Drain pineapple reserving 2 tablespoons of the juice. Place this pineapple juice in a 13 x 9" baking pan. Cut pineapple into 6 sliced rings, about 1/2 inch each.
• Add the following to the pineapple juice in the baking pan: 1/2 teaspoon lime zest, 2 tablespoons fresh squeezed lime juice, 1/4 cup honey, and 1/8 teaspoon cinnamon; whisk together.
• Place pineapple slices in pan and turn to coat with glaze.
• Grill slices over medium low, indirect heat, for about 3 minutes per side or until slightly charred and hot. Garnish with mint.

HOISIN HONEY GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE

Steps:

• Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin, honey, ginger, and oil.
• Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally.
• With serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar.
• Grill pineapple 10 minutes or until browned on both sides, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes. Transfer pineapple to platter.
• Thinly slice pork and serve with pineapple wedges.

RUM AND HONEY GRILLED PINEAPPLE ON TOASTED POUND CAKE

Steps:

• In a small saucepan whisk together rum, honey, orange juice and cinnamon.
• Simmer over medium heat 3-5 minutes, until thick and syrupy.
• Remove from heat and let cool slightly.
• Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
• Brush the pineapple wedges with the glaze and place on tray.
• Brush melted butter over each side of pound cake slices.
• Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
• Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
• Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.

GRILLED PINEAPPLE AND BANANA SAUCE WITH HONEY AND LIME

Steps:

• Place butter, honey, brown sugar, and lime juice in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, whisking until smooth. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Remove vanilla bean and rewarm sauce before using.
• Prepare barbecue (medium-high heat). Brush both sides of pineapple with some sauce. Grill 1 minute per side. Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into 1/2-inch chunks; fold into pineapple mixture.

HONEY GRILLED PINEAPPLE

Steps:

• 1. Pare off the outside of the pineapple and cut into slices. You don't really need to core it- just don't eat the center.
• 2. Brush a grill grate with oil, then grill pineapple slices a couple minutes on each side, just enough to warm and char lightly, brushing with a little honey.
• 3. Drizzle with a little more honey before serving if you like.

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

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 MAHI MAHI W. HONEY-MACADAMIA CRUST AND PINEAPPLE-GINGER

Steps:

• Rub fillets lightly with oil; sprinkle with salt and pepper.
• Place fish on grill over a medium-hot fire; cook for 5 to 6 minutes per side.
• While second side is cooking, coat the exposed side lightly with honey and sprinkle with crushed mac nuts.
• Flip again; cook another minute or until crust is golden brown.
• Check for doneness by cutting into a piece; it should be completely opaque all the way through.
• Remove fish from grill, cut each in half, and serve.
• Pineapple-Ginger Relish:.
• Combine all ingredients in a small bowl; mix well.
• Refrigerate until ready to use.
• Makes about 1 1/2 cups.

PINEAPPLE HONEY GRILLED KEY WEST SHRIMP

Steps:

• Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish.
• In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking.
• Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour.
• Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning.

GRILLED PINEAPPLE WITH HONEY LIME SAUCE

Steps:

• 1. Prepare grill 2. Combine honey and lime juice in a small bowl, stirring until blended then set aside. 3. Cut pineapple into 8 even slices, pat slices ry. Coat pineapple with cooking spray. Place pineapple on grill rack coated with cooking spray. Grill 3 mins on each side. 4. Divide pineapple slices evenly among dessert dishes and top with frozen yogurt, then drizzle with honey lime sauce.

GRILLED PINEAPPLE & HONEY MUSTARD DRESSING

Steps:

• Heat grill to medium-high heat.
• Combine first 3 ingredients.
• Place pineapple on grill grate; brush with butter mixture. Grill 10 to 12 min. or until pineapple is golden brown on both sides, turning frequently.
• Serve topped with dressing.