Coated pineapple slices in a delectable mix of brown sugar and cinnamon and grill them to delicious, juicy perfection ,served with smooth and silky Coconut Caramel Sauce.
Yield / Serves
Pineapple slices- 08 nos.
Cinnamon, coarsely ground- 1 Â½ tsp.
Brown sugar- 1/4th cup
Butter- 01 tsp.
Olive oil â€“ to brush the grill.
For the garnishing: Fresh Mint leaves- 08 nos.
For the Presentation: Fresh cherries- 16 nos.
For the accompaniment- Coconut Caramel Sauce:
Sugar- 01 cup
Water- Â½ cup
Coconut milk- Â½ cup
Coconut cream- Â¼ th cup
Preheat an outdoor grill for medium-high heat and lightly oil it. Whisk brown sugar, cinnamon & butter together in a bowl. Pour sugar mixture into a large resalable plastic bag.
Place pineapple slices /wedges in bag and shake to coat each slice/ wedge. Grill pineapple slices on the preheated grill until heated through, 03 to 05 minutes per side.
For the Sauce: In a small saucepan, add sugar with ½ cup of water. Bring to a boil. Cook till light golden, honey like. Remove from the flame and add coconut milk and Coconut cream. The mixture will start bubbling, whisk very gently
For the serving: Serve grilled garnished with mint leaves and accompanied with Caramel coconut sauce.
- You may cut the pineapple into wedges instead of keeping it whole.
- You may add lemon juice and honey to further enhance the flavor.
- You may add dark rum, enhances the flavor.
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