Recipe courtesy of Ree Drummond
Grilled Pineapple with Cream
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- Level: Easy
- Total: 45 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 432
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 7 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 67 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 45 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 432
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 7 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 67 mg
- Sodium
- 54 mg
Ingredients
Pineapple:
Whipped Cream:
To Serve:
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Directions
- For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
- Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
- When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
- For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
- To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.
