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Grilled Peppered Pineapple with Tequila and Orange Sauce Recipe
|Green peppercorns||1 1⁄2 Teaspoon, minced|
|Honey||1⁄4 Cup (4 tbs) (Preferably Buckwheat)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Silver tequila||4 Ounce|
|Vanilla ice cream||1 Pint|
Calories 665 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 52.8 mg
Sodium 152 mg6.3%
Total Carbohydrates 132 g43.9%
Dietary Fiber 9.1 g36.5%
Sugars 104.8 g
Protein 8 g16.1%
Vitamin A 21% Vitamin C 542.1%
Calcium 24.2% Iron 13.4%
*Based on a 2000 Calorie diet
Using a large kitchen knife, cut off the top and bottom of the pineapple.
Cut off the skin down to the flesh.
Cut the pineapple into 1/2- to 3/4-inch crosswise slices.
Remove the core with a round cutter.
Rub both sides of the pineapple slices with the peppercorns.
In a small, heavy saucepan, combine the honey, orange juice, and tequila.
Cook over medium heat until reduced by three fourths.
The sauce will appear slightly thick.
Set aside and keep warm.
Grill the pineapple slices on a well-oiled grill over a hot fire until both sides are well browned.
Divide among 6 dessert plates.
Drizzle each serving with 1 tablespoon of sauce and top with vanilla ice cream.