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Grilled Pineapple and Crispy Coconut-Lime Topping https://www.metro.ca/userfiles/image/recipes/ananas-grilles-7224.jpg PT15M PT08M PT23M
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.
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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

Grilled Pineapple and Crispy Coconut-Lime Topping

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    pineapple peeled and cored
  • 1/4 cup
    (60 mL)
    white rum
  • 3 Tbsp.
    (45 mL)
    maple sugar
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    SHADY MAPLE OR CITADELLE SYRUP 375 ml NUTIVA COCONUT OIL 236 - 860 ml

    SHADY MAPLE OR CITADELLE SYRUP 375 ml NUTIVA COCONUT OIL 236 - 860 ml

    $8.99 ea.

    SELECTED VARIETIES

  • 1
    pinch ground nutmeg
  • 3/4 tasse
    (180 mL)
    unsweetened coconut toasted
  • 3 Tbsp.
    (45 mL)
    slivered almonds toasted
  • 2
    limes zested
Imprimer ma sélection

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.

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