Pineapple Spears Wedges And Slices Recipes

PINEAPPLE WEDGES

Steps:

• Quarter the pineapple lengthwise. Using a thin, sharp knife cut core away from each wedge by making a shallow slice the length of the pineapple. Follow the skin of the pineapple and cut the fruit away from it using your knife, keeping the green tops attached. Next, cut pineapple into 1/2-inch slices. Each quarter pineapple will now hold several wedges. Separate fruit by sliding wedges alternately to the left then to the right. Each completed pineapple serving will look like a boat filled with the fruit slices.
• Quarter the pineapple lengthwise. Using a thin, sharp knife cut core away from each wedge by making a shallow slice the length of the pineapple. Follow the skin of the pineapple and cut the fruit away from it using your knife, keeping the green tops attached. Next, cut pineapple into 1/2-inch slices. Each quarter pineapple will now hold several wedges. Separate fruit by sliding wedges alternately to the left then to the right. Each completed pineapple serving will look like a boat filled with the fruit slices.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

PINEAPPLE SPEARS WITH LIME AND HONEY

Steps:

• Preheat grill or grill pan.
• Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey.

PINEAPPLE SPEARS, WEDGES, AND SLICES

Steps:

• To make the pineapple spears, cut the pineapple in half, lengthwise. Cut one half of the pineapple into quarters and make an incision parallel with the core. Place the pineapple spear on the rim of the glass. (The remaining pineapple can be cut into cubes and placed in the freezer to be made into a smoothie.) To make the pineapple wedges, place the pineapple on its side and cut into 1/2-inch-thick slices cut each slice in half. Cut each half into wedges, about 3 inches wide at the bottom and 21/2 inches high from the bottom to top. Make a slit by cutting through the rind and halfway into the pineapple wedge. Fit the slit over the rim of the glass. To make the pineapple slices, place the pineapple on its side and cut into 1/2-inch-thick slices cut each slice in half. Make a slit by cutting through the rind and halfway into the pineapple. Fit the slit over the rim of the glass.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

GRILLED PINEAPPLE WITH LIME DIP

Steps:

• Peel and core the pineapple; cut vertically into 8 wedges. Cut each wedge horizontally into 2 spears. In a bowl or shallow dish, combine the brown sugar, honey and lime juice; add pineapple and turn to coat. Cover and refrigerate for 1 hour., In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and zest. Cover and refrigerate until serving. , Coat grill rack with cooking spray before starting the grill. Drain pineapple, discarding marinade. Grill pineapple spears, covered, over medium heat for 3-4 minutes on each side or until grill marks are golden brown. Serve with lime dip.

BRAZILIAN GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

PINEAPPLE SPEARS, WEDGES, AND SLICES

Steps:

• To make the pineapple spears, cut the pineapple in half, lengthwise. Cut one half of the pineapple into quarters and make an incision parallel with the core. Place the pineapple spear on the rim of the glass. (The remaining pineapple can be cut into cubes and placed in the freezer to be made into a smoothie.) To make the pineapple wedges, place the pineapple on its side and cut into 1/2-inch-thick slices cut each slice in half. Cut each half into wedges, about 3 inches wide at the bottom and 21/2 inches high from the bottom to top. Make a slit by cutting through the rind and halfway into the pineapple wedge. Fit the slit over the rim of the glass. To make the pineapple slices, place the pineapple on its side and cut into 1/2-inch-thick slices cut each slice in half. Make a slit by cutting through the rind and halfway into the pineapple. Fit the slit over the rim of the glass.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.