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Kosher recipe: Grilled Pineapple with Coconut Sorbet
Published: 02/26/2009 by Chef Mendy
Ingredients Vegetable oil, for grates or pan 1 pineapple, peeled, cut crosswise into 4 thick slices, and cored 2 tablespoons honey 1/8 teaspoon cayenne pepper 1 cup coconut sorbet 1/4 cup torn fresh Directions 1.Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint. Live eat be happy MB
