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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.

Dina Cheney & Carolyn Jung
Recipe by Coastal Living February 2010

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Credit: Con Poulos; Styling: Deborah Williams

Recipe Summary

prep:
5 mins
cook:
8 mins
total:
13 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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