Grilled Pineapple with Basil-mango Coulis

Preparation:	20 min
Marinating/Waiting:	8 h
Cooking:	12 min
Total:	8 h 32 min

4
servings

Category:	Desserts
Subcategory:	Fruits
Source:	Chef Josée Robitaille

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Recipe of : Grilled Pineapple with Basil-mango Coulis

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Recipe ingredients

Mango Coulis
1 fully ripe mango, peeled and diced
3 – 4 Tbsp. (45 – 60 mL) water
Small quantity sugar*
2 Tbsp ( 30 mL) basil leaves
Vanilla ice cream* to taste
Basil to taste
Strawberries or other berries to taste
Grilled Pineapple
½ cup (125 mL) amber rum or brandy
½ cup (125 mL) brown sugar*
¼ tsp. (1 mL) Irresistibles ground cinnamon*
¼ tsp. (1 mL) Irresistibles ground ginger*
Generous pinch ground cardamom
Small pinch Irresistibles ground cloves*
Small pinch piment d’Espelette or Irresistibles cayenne*
4 pineapple slices, ¾ in. (1.5 cm) thick

Preparation

Coulis
The coulis can be made the day before.
Purée the mango in a blender, adding water as needed to make purée smooth. Add sugar to taste.
Strain, then add basil.
Reserve in the refrigerator.
Pineapple
Put rum, brown sugar and spices in a small saucepan and bring to a boil.
Simmer about 2 minutes. Pour over pineapple slices and let stand 8 hours at room temperature.
Preheat barbecue to high until grill is quite hot.
Put the pineapple slices on the grill and lower heat to moderate.
Grill slices 5 – 6 minutes per side.
Serve pineapple slices in soup plates, drizzle coulis round the slices, add a scoop of vanilla ice cream and sprinkle with a few basil leaves. Add seasonal berries if desired.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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