New recipes

Barbecued pineapple recipe

Barbecued pineapple recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert

Pineapple is marinated in sweetened, spiced rum, and barbecued. Serve with ice cream for a gorgeous summer dessert.

146 people made this

IngredientsServes: 4

  • 1 fresh pineapple
  • 4 tablespoons rum
  • 4 tablespoons soft brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Peel the pineapple and, leaving it whole, cut out the centre core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together rum, brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover, chill for 1 hour, or overnight.
  2. Preheat barbecue for high heat.
  3. Cook pineapple rings on cooking grate over hot coals hot for 15 minutes, turning once, or until outside is dry and chargrilled. Serve with remaining marinade.

Tip:

If you're having a barbecue party, this is the perfect pudding to start the night before. Marinate the pineapple overnight, and then all that's left to do is barbecue! Serve with a variety of accompaniments, such as vanilla ice cream, Greek yoghurt or Madeira cake.

Video

Barbecued pineapple

Recently viewed

Reviews & ratingsAverage global rating:(99)

Reviews in English (71)

by Erin

I sprinkled the dry spices on the pineapple, drank the rum and called it a day. (wink wink)-15 Sep 2008

Tasted yummy, but cook over a lower heat for longer, also don't add cloves, they overpower everything else!-18 May 2014

by CAREY MANOR

Took shortcuts.gooo-oood! i didn't marinate it, just fried the spices up in a saucepan with tinned pineapple (omitting the rum and just using a little juice from the tin) and served it over a spinach salad. yummy. i will definitely make it again!-15 Sep 2008


Barbecued chilli duck & pineapple salad

Light the barbecue if you are using charcoals. If your duck breasts have the skin on, remove it by simply pulling it off. Use a knife to cut into the thickest part of the duck breast, but don’t cut all the way through. Place between cling film and use a meat mallet or rolling pin to bat them out so that the meat is about 1cm thick all over.

Mix the chilli, ginger, garlic, soy sauce, honey and lime juice. Place the duck in a flat dish and pour over the chilli mix, making sure it’s completely coated – it’s now ready to cook. Unlike other marinades, there’s no need to leave it as the duck meat will ‘cure’ in the marinade and become pappy.

To make the salad, use a sharp knife to shave the pineapple into wide strips. Mix with the rest of the ingredients and set aside. When the coals are ashen, barbecue each piece of duck for a few mins on each side until sticky and charred. Then lift it straight onto a plate and place a pile of salad on the side – the idea is that the salad dressing mixes with the juices from the duck as it rests.


Easy Barbecue Pineapple Chicken

I don’t know about you, but I’m always looking for new ways to prepare chicken breasts for dinner. And this Easy Barbecue Pineapple Chicken will definitely be making a repeat appearance on my menu.

This dish was so easy to put together. Easy enough that my boys could have prepped this meal on their own. Even better, everyone loved it!

Especially my thirteen year-old, who will pretty much devour anything covered in barbecue sauce.

And if you ask me, barbecue sauce and pineapple are a match made in heaven.

I made this yesterday. So easy and delicious! It’s a keeper!

With just a few simple ingredients, you can have this easy dinner ready to go into the oven in about 10 minutes.

Just cook up a side of rice and steam some veggies and you’ve got a hearty meal that will please even your picky eaters.

Feel free to use your favorite barbecue sauce in this recipe. We’re partial to Sweet Baby Ray’s around here, but really, any brand will work just fine.

And while it isn’t absolutely necessary to saute your chicken breasts before baking them, it only takes a few minutes and adds such great color and flavor. It’s totally worth it if you ask me!

This is one of those go-to meals that I always like to have the ingredients on hand for–chicken breasts, barbecue sauce and pineapple are easy to keep stocked in the pantry or freezer.

Which means I can whip this delicious chicken dinner up any time, and my family will all look forward to dinner. Which makes this recipe a winner all the way around.


Barbecued Shrimp with Pineapple Chutney

Chef Cupani added a little zing to his menu with this zesty starter. The chutney provides a crisp, refreshing, global flavor to the down-home barbecue taste of the shrimp.

Ingredients

Shrimp:

Chutney:

Barbecue Sauce:

Method

Begin by heating the grill. Season shrimp with salt and pepper and place three on each of the metal skewers. Set the skewered shrimp aside.

To prepare the chutney, season the pineapple with salt and pepper and grill each slice evenly on both sides. Cool, dice, and reserve. In a medium sauté pan, cook onions in olive oil over medium-low heat for 5 minutes or until they are soft and transparent. Add the sugar and the vinegar and simmer until the mixture has the consistency of syrup. Add the pineapple, cardamom, and cumin, and cook for 5 minutes. Remove the chutney from the heat and add the red peppers and the cilantro.

To prepare the barbecue sauce, sauté the onions in butter in a medium saucepan, until they are brown. Add chipotle pepper, vinegar, and sugar. Cook until thick and add the coffee. Boil until reduced by half. Add ketchup and mustard and simmer for 15 minutes. If the sauce is too thick, add water. Keep the sauce warm on the stove at a very low temperature.

Grill shrimp on both sides until they are opaque. On a hot grill, this should take about 1 minute on each side. Remove the shrimp from the skewers. Place a small amount of the chutney in the center of each plate. Stagger three shrimp around the chutney and drizzle barbecue sauce over them. Serve immediately.


HOW TO PREPARE PINEAPPLE CHICKEN WITH BARBECUE SAUCE:

  • First, you’re going to season the chicken with salt and pepper
  • Then, you’ll add some barbecue sauce (I highly recommend my Homemade Honey Barbecue Sauce! ) over the chicken breasts, rub it all in, pile all the pineapples on top, cover with plastic wrap and let chill for a bit. Like, for about 30 minutes to 2 hours. You don’t have to do that, but it does bring the flavor up several notches.
  • When ready, take the pineapple barbecue chicken out of the fridge, drizzle with olive oil and boom! I mean, first BAKE, then BOOM! Bake, then appreciate.

…and thhhh thhhhh that’s all folks! Have a wonderful weekend!

See you tomorrow with a brand new meal plan for next week!

P.S. Don’t like barbecue sauce!? Check out my awesome recipe for Hawaiian Baked Chicken!

MORE BARBECUE SAUCE RECIPES

CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.


Pineapple Meatballs

You guys know how much I love food, right?! As much I love to eat, there are certain foods I haven’t enjoyed. One of those recipes is for meatballs. Crazy, right?! Fortunately, I’ve grown out of these childish, picky ways and have recently fallen in love with meatballs. What was I thinking before?! I’m thinking I had tried a bad version long ago and had decided all meatballs were bad. I’m so happy that things have changed and have now made different versions of this yummy appetizer over the past year, including today’s recipe for BBQ Pineapple Meatballs.

Today’s meatball recipe happens to be a new one we tried from Kraft that is now a favorite. I spotted the recipe in one of their magazines and it looked too easy and delicious NOT to try. I’m happy to report that they are beyond simple and SO tasty!! In fact, we liked them so much that the hubby and I ate most of them in one sitting. It’s bad, I know. You can enjoy these meatballs for dinner or can enjoy them as a side dish or appetizer. They’d be great for parties and get togethers as well. Just add toothpicks to them and let everyone chow down!


Barbecued pineapple mojito royale


This cocktail uses barbecued fruit as a base to add char-grilled flavour and smokiness to this sweet, tangy mix. More information on this technique can be found in my guide to smoked and barbecued cocktails which includes more recipes and smoking tips.

Of all the fruit I tried on the barbecue, pineapple was the most successful. Its high sugars and sturdy fibres mean it stands up very well to the heat and stress of the barbecue and beautiful, clean sear lines emerge.


The flavours of a classic mojito royale – lime, mint, rum and sparkling wine – form the base of this delicious cocktail. The addition of grilled pineapple lends an aromatic smokiness and a fruity, caramelised sweetness.

Get the full recipe at Great British Chefs, who I also write for regularly.

Nancy Anne Harbord

Welcome! I'm Nancy. I specialise in fresh, colourful dishes that show just how wonderful vegetarian food can be. I work as a food photographer, food stylist, prop stylist, recipe developer and chef – See my portfolio


Heat the oven to 325 F/165 C/Gas 3. Line a large baking pan or roasting pan with foil and set aside.

Remove the silverskin from the bone side of the racks of ribs. Pat the ribs dry with a paper towel. Cut them into serving-size portions (two- to three-rib sections) and sprinkle both sides with salt and pepper.

Arrange the ribs in the prepared pan, cover it tightly with foil, and bake for 1 hour or until nearly tender. Drain off all of the excess fat.

While the ribs are cooking, make the sauce by combining the brown sugar, cornstarch, salt, vinegar, ketchup, pineapple, and soy sauce in a saucepan. Stir to blend and cook over medium heat until slightly thickened.

Increase the oven temperature to 350 F/180 C/Gas 4. Drizzle or brush the all of the pineapple mixture over the spareribs and bake uncovered for an additional 30 minutes or until completely tender, basting frequently.

  • Serve your ribs traditionally with coleslaw and fried potatoes or potato salad, baked beans, and cornbread or Southern-style buttermilk biscuits.

Recipe Variations

Spareribs make for excellent eating and they are versatile because pork goes well with so many different flavors.


Pineapple Barbecued Shrimp Skewers recipes

About Me:Montaser Masoud Adopting value for money principle. By knowing our forecast as . ( more )

Directions Using a pair of scissors or a serrated knife, make an incision down the backside. ( more )

Prep: 25m Cook: 10m Servs: 1

"This recipe is a summertime favorite. We fix it often on our portable grill when we go boat. ( more )

In a small saucepan, combine the first five ingredients bring to a boil over medium heat, s. ( more )

Prep: 15m Cook: 10m Servs: 6

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons pa. ( more )

Directions In a medium-sized, non-reactive bowl, combine the eggs, heavy cream, and 2 teasp. ( more )

This recipe is courtesy of Emeril Lagasse. The original recipe called for Cilantro but I sub. ( more )

Peel shrimp and set aside while making marinade. Combine all ingredients except shrimp and m. ( more )

Very easy and one of my favorite shrimp recipes. Makes enough for 2 moderate appetites. My h. ( more )

Add all ingredients to an oven-proof skillet stir to combine. Bake at 450&#xB0 for 10 minu. ( more )


Barbecued Pineapple Pork Loin “Ham”

When my family and relatives get together every year to celebrate Easter, we are thrilled for the blessing to be able to get together to reconnect and catch up with loved ones. The Sunday festivities always revolve around a ham as the main dish, and weather permitting, the little ones will hunt for Easter eggs hidden around the house or outside in the yard.

I’ve never cured a ham and have been looking for an excuse to use the pink salt I ordered from Amazon that was languishing in my pantry. My chance came when the kind folks at Snake River Farms sent me a couple of their Kurobuta pork loins.

Earlier in the week, I had made one into a terrific spiral stuffed loin and then I had a brainwave to cure the second one as the “ham’ for Easter. After curing the loin in a brine for 2 days in the fridge, I rolled it into into a log and trussed it with some Butchers twine. The log shape makes it easier to slice and plate the pork. I smoked the cured “ham” in my trusty Weber Smokey Mountain and glazed it with some fruity pineapple glaze.

Read on if you want to see how a pork loin can, through some Butcher twine and some creativity, masquerade as an Easter Ham!


How to make Pineapple Bourbon Barbecue Sauce:

Pour all ingredients into a medium sized sauce pan, and bring to a boil.

Reduce heat and simmer for 30 to 40 minutes, until thick and reduced by about half.

It smells amazing as it simmers!! Serve immediately, or store in a sealed container in the refrigerator for up to a week.

This recipe will fill 1 1/2 mason jars if you are not using it immediately.

These Pineapple Bourbon Barbecue Ribs were so delicious!!

The amount of heat is up to you. I used 1/2 teaspoon of chipotle chili powder and was happy with the amount of heat. My son's girlfriend would have preferred that I use the whole jar, she likes her food A FUEGO!!

Please do not ask me if there is a substitute for the bourbon, it is named Pineapple Bourbon Barbecue Sauce because it contains bourbon, LOL


Watch the video: Εύκολο και Δροσερό Γλυκό με Ανανά Γρήγορο και Οικονομικό - Pineapple Dessert (August 2022).