grilled pineapple, mango, and banana
My husband loves to grill. We eat vegetarian fare except for the occasional salmon, so how does that work? Well, it often involves that occasional wild Alaskan salmon (sorry, pure vegetarian friends). But there are lots of vegetarian possibilities, too, especially with the Big Green Egg we have which is quite versatile.
One of our favorites is grilled pineapple. My son loves grilled bananas. And since I’m obsessed with Ataulfo mangoes this week, we grilled up some of those, too. Here’s the result:
The grilling’s more my husband’s domain, but with his help I wrote you up a simple recipe.
Grilled Pineapple, Banana and Mango
Prep time
Cook time
Total time
Couldn't be healthier-- this grilled dessert is just fruit. It's very good, and aside from the vagaries of grilling, straightforward to make.
Author: Mary Saylor
Recipe type: dessert
Serves: 3
Ingredients
- 1 large golden pineapple
- 2 small Ataulfo mangoes, or if they are not available, 1 large mango
- 2 bananas
Instructions
- To prepare the fruit:
- To test if the pineapple's ripe, see if a leaf pulls away easily from the crown. Cut away skin, cut pineapple flesh away from thick core, cube.
- Peel the bananas and cut into large chunks.
- Prepare mangoes-- see my post on 'The Best Mangoes' for detailed directions. Quick recap: cut off flatter sides of mango, avoiding fibrous, oblong core. Cross-hatch cut the flesh within the skin with a knife, then scoop out of skin. Or scoop flesh out of skin and then cut.
- Heat grill to medium flame (around 350).
- Spray grill basket with high-heat resistant oil such as high-heat canola oil.
- Grill pineapples for ten minutes, stirring once.
- Add mangoes and bananas to the basket, grill for another ten minutes, stirring once.
- Check the fruit every few minutes during the last ten minutes: it's easy to let it burn.
- Remove fruit when it's cooked and somewhat browned. Enjoy!
- Can serve with or without ice cream.
- Prep time doesn't include heating the grill.
Related Posts:
The best mangoes Learn about the best mangoes available in the US, Ataulfo or champagne mangoes. Why the most common grocery store variety, Tommy Atkins, is not as good. How to cut mangoes, and what to do with them.
Mango Salsa Mango-sweet, lime juice-tangy, and a little jalapeno hot: mango salsa from smooth, non-stringy Ataulfo mangoes is good on burritos, tostadas, or just on top of beans and rice.
Black Bean Tostada with Avocados, Tomatoes, and Mango Salsa Black bean, avocado, and mango salsa tortillas to satisfy the whole family. Made with corn tortillas and homemade black beans cooked with cilantro, onion, and garlic (canned beans will also work) and topped with a layer of tomatoes and Ataulfo or champagne mango salsa.
Mango Sorbet with Ginger and Thai Chili An easy sweet mango sorbet with lime juice, ginger, and Thai chili, with or without an ice cream maker.
{ 4 comments… read them below or add one }
Simple, easy, delicious and it can’t get any healthier.
Ivy recently posted..Chicken with Leeks, Greek yoghurt and kafkalithres pesto
Thanks, Ivy!
You know, I should grill these fruits more too – there’s something so special about grilled pineapple….
Belinda recently posted..Faithfully Sweet: Ice Cream Innovator: Free Ice Cream Today in DC!
I do love pineapple! Need to start grilling it!
msihua recently posted..MFWF 2012 Express Lunch: Maha Bar & Grill @ Bond St, Melbourne CBD