Time 15m Yield 12 Number Of Ingredients 5 Steps:
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Time 15m Yield 8 servings Number Of Ingredients 7 Steps:
Prepare a grill for medium heat. Cut the pineapple in half lengthwise from the very top to the bottom (keeping the leaves on). Then cut each half lengthwise in half again, so you have 4 long pieces with leaves at one end. Add the jelly, brown sugar, butter, cinnamon and salt to a medium saucepan over medium-low heat. Cook, stirring, until the mixture is fully combined and liquid. Brush the pineapple with some of the mixture (reserve the remaining mixture), transfer to the grill and grill 3 to 4 minutes per side. Remove to a platter and, using a sharp knife, cut the bottom ends off each piece of pineapple. Then, carefully cut lengthwise from the bottom to the top of each piece along the skin (separating the fruit from the skin), and then crosswise into 1-inch pieces. Drizzle the remaining apricot mixture over the pineapple. Serve with vanilla ice cream.
Time 11h45m Yield 12 Number Of Ingredients 4 Steps:
To make homemade dulce de leche, remove and discard labels from cans of condensed milk. Place the unopened cans into a large saucepan and pour in enough water to cover by 1 or 2-inches. Bring water to a boil over high heat, then reduce heat to medium, cover, and simmer for 3 hours. Drain, and allow cans to cool to room temperature before opening. Meanwhile, cook the puff pastry sheets according to package directions and allow to cool to room temperature. Pour the dulce de leche from one can evenly over a sheet of puff pastry. Place a second sheet of puff pastry over the first, then pour on the remaining can of dulce de leche. Top with the remaining puff pastry sheet, then cut into 12 triangles. Heat a grill pan over medium-high heat and oil with cooking spray, or preheat an outdoor grill for medium-high heat. Grill the pineapple rings until warm and nicely marked. Serve each triangle on a dessert plate garnished with a grilled pineapple slice and a scoop of citrus sorbet.
Time 20m Yield 6 Number Of Ingredients 3 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge. Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.
More about “simple grilled pineapple milhojas recipes”
Time 11h45m Yield 12 Number Of Ingredients 4 Steps:
To make homemade dulce de leche, remove and discard labels from cans of condensed milk. Place the unopened cans into a large saucepan and pour in enough water to cover by 1 or 2-inches. Bring water to a boil over high heat, then reduce heat to medium, cover, and simmer for 3 hours. Drain, and allow cans to cool to room temperature before opening. Meanwhile, cook the puff pastry sheets according to package directions and allow to cool to room temperature. Pour the dulce de leche from one can evenly over a sheet of puff pastry. Place a second sheet of puff pastry over the first, then pour on the remaining can of dulce de leche. Top with the remaining puff pastry sheet, then cut into 12 triangles. Heat a grill pan over medium-high heat and oil with cooking spray, or preheat an outdoor grill for medium-high heat. Grill the pineapple rings until warm and nicely marked. Serve each triangle on a dessert plate garnished with a grilled pineapple slice and a scoop of citrus sorbet.
