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Grilled Pineapple and Crispy Coconut-Lime Topping
2013-08-06
https://www.metro.ca/userfiles/image/recipes/ananas-grilles-7224.jpg
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Preheat BBQ on medium-high or heat a large non-stick skillet.Cut pineapple into eight 1 cm (1/2 in) thick slices, transfer to a plate and sprinkle with rum. Set aside.In a plate, combine maple sugar and ground nutmeg.Dip each pineapple slice, on one side only, in the maple sugar–nutmeg mixture and transfer to a plate.Place pineapple slices on BBQ, sugared side, and grill for 4 minutes without turning them over.In the meantime, combine toasted coconut, toasted almonds and lime zest.Turn over pineapple slices and cook for another 4 minutes. Remove from heat.Transfer 2 pineapple slices to a plate and sprinkle with 1 Tbsp. (15 ml) of the crispy coconut topping.Repeat with the rest of the ingredients.If desired, you may also top pineapple slices with a small scoop of vanilla-flavored frozen yogourt before sprinkling with the topping.
4
Chef Caroline McCann
4
2
5
4
1 pineapple peeled and cored
1/4 cup (60 mL) white rum
3 Tbsp. (45 mL) maple sugar
1 pinch ground nutmeg
3/4 tasse (180 mL) unsweetened coconut toasted
3 Tbsp. (45 mL) slivered almonds toasted
2 limes zested
Grilled Pineapple and Crispy Coconut-Lime Topping
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME
Ingredients
-
1
pineapple peeled and cored
-
1/4 cup
(60 mL)white rum
-
3 Tbsp.
(45 mL)maple sugar
-
1
pinch ground nutmeg
-
3/4 tasse
(180 mL)unsweetened coconut toasted
-
3 Tbsp.
(45 mL)slivered almonds toasted
-
2
limes zested
Preparation
Preheat BBQ on medium-high or heat a large non-stick skillet.
Cut pineapple into eight 1 cm (1/2 in) thick slices, transfer to a plate and sprinkle with rum. Set aside.
In a plate, combine maple sugar and ground nutmeg.
Dip each pineapple slice, on one side only, in the maple sugar–nutmeg mixture and transfer to a plate.
Place pineapple slices on BBQ, sugared side, and grill for 4 minutes without turning them over.
In the meantime, combine toasted coconut, toasted almonds and lime zest.
Turn over pineapple slices and cook for another 4 minutes. Remove from heat.
Transfer 2 pineapple slices to a plate and sprinkle with 1 Tbsp. (15 ml) of the crispy coconut topping.
Repeat with the rest of the ingredients.
If desired, you may also top pineapple slices with a small scoop of vanilla-flavored frozen yogourt before sprinkling with the topping.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
