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Pan Grilled Pineapple with Mango Sorbet Recipe
|Seasoned rice wine vinegar||2 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Grated lime peel||1 Teaspoon|
|Grated ginger||1 Teaspoon|
|Ripe pineapple||1 Small, peeled, cored, and cut into 1/2 inch thick semicircles|
|Mango sorbet||1 1⁄2 Cup (24 tbs)|
Calories 192 Calories from Fat 2
% Daily Value*
Total Fat 0.3 g0.46%
Saturated Fat 0.04 g0.19%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.4 mg0.2%
Total Carbohydrates 49 g16.4%
Dietary Fiber 4.1 g16.2%
Sugars 41.1 g
Protein 1 g2.6%
Vitamin A 45.9% Vitamin C 173%
Calcium 4.3% Iron 5.1%
*Based on a 2000 Calorie diet
Heat a heavy griddle lightly coated with cooking spray over medium-high heat.
Add the pineapple and cook for 5 minutes per side, or until lightly browned.
Place the pineapple in a dish and top with the reserved sauce.
Cover and refrigerate for 1 hour.
Evenly divide the pineapple among 4 dessert plates and top with the sorbet.