Baked Pineapple

JOAN'S NOTE:

 Whole grilled pineapple idea. Fish sauce, and possibly brown sugar.

 Maybe coconut milk. 

 and pancakes.  

 

Baked Pineapple

 Ingredients

• 1 ripe pineapple
• 1 lime, cut into quarters
• 1 1/2 teaspoons cayenne pepper, or to taste
• 1 tablespoon finely chopped parsley

Directions

Preheat the oven to 350 degrees. Cut off the very top of the pineapple and place it in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the halfrounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.)


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Whole Vanilla Roasted Pineapple

1 large pineapple, peeled
1 large vanilla bean (or two small vanilla beans)
1 cup water
1/2 cup brown sugar
1/4 cup unsalted butter

Directions:

1
Heat oven to 375°F
2
Using a small knife, remove the eyes from the pineapple. You will see that these eyes form spiral patterns running lengthwise down the pineapple. The most attractive way to remove them it to cut shallow channels that twist down from the top of the pineapple to the bottom. Reserve any pineapple juices.
3
Cut the vanilla bean in four lengthwise, then cut into 1-inch pieces. Reserve any vanilla seeds that escape from the vanilla pod. With the help of a wooden skewer, spear the pineapple with the pieces of vanilla bean, just like a roast with garlic.
4
In a roasting pan, heat the water, sugar and butter, stirring until the sugar dissolves. Bring to a boil and add any accumulated pineapple juice or any vanilla bean seeds that escaped from the vanilla bean.
5
Remove from the heat, add the pineapple, turn and baste with the liquid.
6
Place in the oven and roast 35 to 40 minutes, basting from time to time. If the sauce has become too thick during the cooking just add a little water and bring to a boil to dissolve the sugar.
7
To serve, cut the pineapple into wedges, cut out the core and serve with sauce from the pan and a good quality vanilla ice cream.

Read more at: http://www.food.com/recipe/whole-vanilla-roasted-pineapple-381390?oc=linkback

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Grilled Whole Pineapple

1 large ripe pineapple

½ cup brown sugar

3 tablespoons butter, softened

¼ cup coconut, optional*

 

Preheat grill to medium-high heat.

 

Cut off top of pineapple and core within 2 inches of pineapple base.  DO NOT core all the way through. In a small bowl, cream brown sugar and butter. Add coconut if desired. Fill pineapple hole, where core was removed, with brown sugar mixture.

 

Place stuffed, whole pineapple on grill and cook covered for 20-30 minutes. Slice and serve warm.

Yields: 8 servings.

 

 

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Grilled Pineapple Roast

 

Summary:

This could be the dessert your guests talk about all summer. The pineapple is left whole, but the marinade softens even a tough core. Leaving the leafy top on the fruit makes for a glorious presentation and provides a handle for turning the pineapple on the grill.
At our grill smackdown, Anderson served the pineapple with caramel sauce and vanilla bean ice cream.
6 servings

Ingredients:

For the marinade

• 1/3 cup orange-flavored liqueur, such as Grand Marnier
• 1 cup light brown sugar
• 1/2 cup honey
• 1 teaspoon lightly crushed pink peppercorns
• Pinch kosher salt

For the pineapple

• 1 large pineapple, peeled (leave leafy top attached)

Directions:

For the marinade: Combine the ingredients in a medium nonreactive saucepan over medium-low heat. Cook for 15 minutes, until the mixture becomes a syrup. Remove from the heat and cool to room temperature.
For the pineapple: Wrap the leafy top of the pineapple tightly in plastic wrap (rubber bands may help hold the wrap in place); place the pineapple in a large resealable plastic food storage bag. Pour the syrup into the bag; extract as much air as possible and seal the bag. Refrigerate overnight.
When ready to cook, prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Discard the marinade and the plastic wrap from the top of the pineapple. Grill the whole pineapple for about 30 minutes, turning often, until the fruit is cooked through and the outside has caramelized. Slice and serve warm.

Recipe Source:

Adapted from Four Seasons chef Douglas Anderson.

Tested by Maryann Haggerty for The Washington Post.
E-mail the Food Section with recipe questions.

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(Credit: Kimberley Hasselbrink)

Grilled Pineapple with Smoky BBQ Whipped Cream
4 servings
Peel, core, and cut 1 large pineapple into 8-10 wedges. Build a medium fire in a charcoal grill, heat a gas grill to medium-high, or heat a grill pan to medium. Brush pineapple wedges on both sides with 2 Tbsp. olive oil. Cook pineapple, turning once, until lightly charred, 8-10 minutes per side. Using an electric mixer, beat 1 cup chilled heavy cream. When beginning to thicken, add 1 Tbsp. powdered sugar. With machine running, slowly drizzle in 1-2 Tbsp. barbecue sauce. Continue to whip until stiff peaks form. Dollop pineapple wedges with freshly whipped cream.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/06/creative-ways-to-use-bbq-sauce.html#ixzz2GmcMw6Ch