Baking & DessertGrilling

By Diamond Bradley | June 14, 2012

Photo: Mike McCune

So we know grilling and Father’s Day are a marriage made in beautiful glory, but I don’t think anything defies traditional dessert like grilled fruit does.  Being that my father and I are allergic to everything besides pineapples and bananas, this was a divine idea for a summer dessert, nevermind this holiday that celebrates the men in our lives.

Pineapple is my fruit of choice, with two dollops of Banana Purée dashed with cinnamon for a quaint savor. Lightweight on the belly and refreshing, it’s hard to go wrong with two fruits that taste well and make you feel better.

Photo: Diamond Bradley

I wanted to transform these common snacks into a dessert but combine them like an entreé.  So here’s a recipe for a dish that your dad can dive into which includes a sweet charring and a contrasting puréed dip.

Photos:  mccun934 and Diamond Bradley

Grilled Pineapple with Banana Purée Recipe

Servings: 6
Calories: 186 per serving
Prep Time: 20-25 min
Cook Time: 13-18 min
Total Time: 33-43 min

Ingredients

Grilled Pineapple
  • 1 pineapple, whole
  • ½ cup of vegetable oil, to brush the grill
  • Juice of 1 lemon wedge
Banana Purée
  • 2 bananas, ripe
  • 1 teaspoon ground cinnamon

Directions

1. Cut the leaves off the top of the pineapple, and then peel it with a serrated knife, which works best, revealing the yellow fruit. Cut fruit in four quarters, vertically. Slice the core out of each quarter. Cut each quarter into four pieces, two pieces horizontally and four pieces vertically, giving you 12 wedges. Set aside.
2. Brush lemon juice onto pineapple with a full coat.
3. Like with any grilling, make sure the grill is clean. Preheat grill at medium flame. (If you only have a stove, a stove-top grill works great as well). Brush grill with oil. Place pineapple wedges on the grill and cook for about 4 minutes on each side, until the surface of the fruit dries a little.
*If you really have a sweet tooth, but want to stay on the healthy side, keep some honey handy to brush over the pineapple towards the end.
4. Peel the outer peel from both bananas and discard them. Cut the ends off the bananas with a knife, and then chop the bananas into chunks of about 1 inch. Place the chunks into a food processor or blender, add cinnamon powder and pulse until texture is smooth.
*If you don’t have a blender or food processor, place chunks into a bowl and mash them with a fork until they’re smooth.
*For a more liquefied texture, add a small amount of milk or water to purée.
5. Serve purée with grilled pineapple for dipping.

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