Grilled Glazed Pineapple with Coconut Sorbet

Photo: Con Poulos; Styling: Deborah Williams
Create a tropical dessert by grilling pineapple slices tossed with a mixture of orange marmalade and fresh lime juice. The finishing touch is a scoop of coconut sorbet.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes

Ingredients

1/3 cup orange marmalade
1 tablespoon fresh lime juice
1 pineapple
1 tablespoon vegetable oil
1/8 teaspoon salt
Coconut sorbet
Chopped fresh mint

Preparation

1. Whisk together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.

2. Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the 2 remaining quarters lengthwise into long spears. Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt. Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender, turning occasionally.

3. Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pineapple slices, and sprinkle with mint.

Note:

Dina Cheney & Carolyn Jung,

February 2010