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Grilled Peppered Pineapple with Tequila and Orange Sauce

Recipe for a dessert made with pineapple, tequila and orange juice

You can find this recipe at El Restaurante

Recipe and photo courtesy of The Culinary Institute of America (www.ciafoodies.com)

Makes 6 servings


1 pineapple

1 ½ t. green peppercorns, minced

¼ c. honey

1 ½ c. orange juice

½ c. light tequila

1 pint vanilla ice cream


    Preheat the grill to high for 15 minutes. Remove the top and bottom from the pineapple. Slice off the skin and remove all the eyes. Remove the core with a round cutter. Slice the pineapple into ½ to ¾-inch thick slices. Evenly distribute 1 ½ teaspoons of the minced green peppercorns on both sides of the pineapple slices.

   Combine the honey, orange juice, tequila, and remaining ½ teaspoon of green peppercorns in a sauce pot and cook until liquid has reduced by three-quarters. The sauce will appear slightly thick. Reserve and keep warm.

    Grill the pineapples over high heat on both sides until they are warm and well caramelized. Place the grilled pineapple slices on a plate and drizzle with 1 tablespoon of the warm sauce. Cover the hole in the pineapple with a scoop of ice cream and serve immediately.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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