Posts Tagged ‘coconut’

Nariah and I were experimenting with pineapples last week and since we had an extra pineapple we were thinking about ideas to use a whole pineapple in a dessert. A up sprung the idea to grill a whole pineapple! This is a dish that can be served in its own bowl, and was just totally amazing. It can be eaten with and without ice cream, but of course, going all out with ice cream makes it a sundae.

  • 1 whole pineapple, not too ripe (with some green still in it. If its too ripe it may end up too sweet and mushy)
  • cinnamon/sugar
  • shredded coconut
  • Vanilla bean ice cream
  • Maraschino cherries

This is very simple and quick. Prep grill for direct grilling. Slice the pineapple from top to bottom down the middle (even thru the leaves). Next, take your knife and cut across the width of the pineapple almost to the skin as if you were cutting out slices. Then do the same lengthwise. This helps make the pineapple easier to spoon out and eat in the end. Place the pineapple halves open side down on the grill for about 5 mins or until it gets seared a bit. Remove from heat and place right side up. Sprinkle cinnamon sugar over all of the fruit part of the pineapple. (For an adult dessert I suggest pouring some Malibu or your other favorite rum inside the pineapple.) Next sprinkle the coconut inside the “bowl” and also along the sides. Return to grill, this time right side up and cover. Grill until Coconut starts to get toasted slightly, about another 5-10 minutes depending on how much coconut you used.

Remove from grill and onto your serving plates, top with vanilla bean ice cream and cherries or other toppings you may prefer and enjoy this warm and cold dessert!

For the Manny Pacquaio Sugar Shane fight, I was tasked with coming up with a new recipe for meatballs to serve up at the party. Host Reggie said he’d have some rum, and asked me to “do what you do”. I apologize for not having pics. too much was going on at the party. but here’s the dish.  Note: this is NOT for kids.  :o)

Malibu Coconut Rum
1 bag of your fav frozen meatballs. (we used the kinds you bake in the oven for 20 mins first), or you can make your own from scratch.
Large bottle of Sweet Baby Ray’s BBQ sauce.
Large bottle of pineapple chunks in juice, (not syrup)

After baking the meatballs for about 20 minutes, add them to a crockpot and turn to high. Add Malibu to the crock pot to cover about 1/3 of the meatballs. Cover and cook for about 30 minutes, stirring every 10. Add barbeque sauce and cover. Cook for another 30 minutes, stirring every 10. Add pineapples (save juice), stir, cover, and  cook for 30 minutes, stirring every 10. Add pineapples, stir, cover, and cook as long as you like (at least 30), stirring every so often. when you’re ready to eat, just reduce heat to warm and enjoy.

The early stages of the recipe ensure the juiciness of the meatballs. Keep in mind, the pineapples will become intoxicated and are yuuuuuuummy!  Let your guests know that there are pineapples in there as they tend to sink to the bottom out of sight.