ANOTHER Grilled Pineapple RECIPE

Grilled Pineapple Rings Dessert

Serves:- 4 people 

Preparation Time:- 10 minutes
Marinade Time:- 1 hour
Cooking Time:- 15 minutes

Total Time:- 1hour 25 minutes

Ingredients:-

• One fresh pineapple
• 1 tablespoon soft brown sugar
• A splash of dark rum

Method:-

With a board and a sharp knife, peel the pineapple, slice it and remove the core – you can do this in advance and refrigerate until you need them.

Doing it in advance is absolutely perfect because it allows you time to marinade the pineapple rings in the dark rum - give them an hour.

When you’re ready to go, just lay the fruit out on the grill and sprinkle with the brown sugar and allow to warm through gently for about 10 or 15 minutes.

Don't worry about the alcohol content, it will evaporate over the heat of the grill.

When you’re ready to serve simply pop a ring onto a plate (optionally spoon on a teaspoon of the rum marinade) and break out the squirty cream!

Note: - If you prefer to cut out the marinade stage you can just spay the pineapple rings with dark rum whilst they are on the grill. Just be aware that any alcohol that hits the heat will potentially cause a flare up.

A Grilled Pineapple RECIPE

Grilled Pineapple 
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 1 slice  • Old Points: 1 pts • Points+: 1 pts
Calories: 51.1 • Fat: 0.8 g • Carb: 12.0 g • Fiber: 0.9 g • Protein:  0.3 g • Sugar:10.4 g
Sodium: 0.9 mg

Ingredients:

For the marinade: 

• 2 tbsp dark honey
• 1 tsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp ground cinnamon

• 1 ripe pineapple, cut into half inch slices

Directions:

In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.

Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame.

Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side.

Serve warm.

A Grilled Watermelon Salad FOR YOU TODAY

Grilled Watermelon Salad 
Ingredients
1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
1/4 cup extra-virgin olive oil, plus extra for brushing the melon
3 tablespoons fresh lime juice (about 2 limes)
Juice of 1 large navel orange
Pinch of sea or kosher salt, or more to taste
Pinch of cayenne pepper; or more to taste
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese (optional)

Instructions
1.
Preheat a gas grill or build a charcoal fire for direct grilling.

2.
Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

3.
Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a "sour" orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

4.
Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

5.
Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently.

6.
Top with the feta, if desired, and sprinkle with another pinch of cayenne.

ANOTHER GRILLED WATERMELON RECIPE

Grilled Watermelon
Prep Time 35 mins
Cook Time 25 mins
Serves 8

Ingredients
1 seedless watermelon
2 tablespoon Olive Oil
Sea Salt
Ground Pepper

Instructions
1. To cut watermelon into wedges, start by cutting it in half and placing cut side down on the table! Cut into slices, about 1 1/2" thick! Then, cut each slice in half, creating 2 wedges. (If your watermelon is really big, you may need to cut each slice into 3 wedges). The rind maybe left on or cut off.

2. Lightly sprinkle each side of the wedges with salt! Stand the wedges on their edges on a rack over a sink or pan and letthemdrainfor about 30 minutes.

3. Preheat the grill to high.

4. After the slices have drained, rinse each piece under cold water. Place each wedge between 2 folded paler towels and press firmly to remove excess water. You should stop just when you fell the watermelon begins to crunch.

5. Brush the wedges lightly on both sides with olive oil. Grill over high heat until grill marks have formed and the watermelon is slightly softened, about 5 minutes.

6. Remove from grill and sprinkle with sea salt and ground pepper.

7. Serve immediately!

A GRILLED WATERMELON RECIPE FOR YOU

Honey Glazed Grilled Watermelon
INGREDIENTS
8 slices seedless watermelon
2 tablespoons honey
Sea salt
Fresh ground pepper

DIRECTIONS

Lightly sprinkle the watermelon wedges on both sides with the salt. Stand the watermelon wedges on their edges on a rack over a sink or pan and let them drain for half an hour.

Preheat the grill to high. After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water.

Brush the watermelon lightly on both sides with the honey. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes. Remove from grill and sprinkle with sea salt and a little fresh ground pepper.

RECIPE OF THE DAY... GRILLED STEAK

Grilled Steak
(250 to 300 calories)
Ingredients
1  3-ounce sirloin steak
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt 
1/4 teaspoon black pepper 
1 sliced garlic clove
1 minced garlic clove
an ear of corn
1 teaspoon trans fat–free margarine
1 cup steamed green beans

Method
Combine 2 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon each salt and black pepper, and 1 sliced garlic clove. 

Marinate a 3-ounce sirloin steak (or 3 ounces tofu) in the mixture at room temperature for 15 minutes. 

Microwave half of an ear of corn for 3 minutes or until tender. 

Grill steak until medium-well (or to the desired degree of doneness). 

Serve corn smeared with 1 teaspoon trans fat–free margarine, and 1 cup steamed green beans tossed with 1 minced garlic clove.

Two Ingredient Flourless Nutella Cake

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins


Ingredients:
4 large or extra large eggs
8 1/2 ounces Nutella (weigh this out on a scale)

Directions:
1. Grease a 6 or 7 inch round springform pan. Then line with parchment paper on sides and on bottom. (One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with parchment paper. By spraying with oil first, the parchment paper stick ons better.) Preheat oven to 350F. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake.

2. Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once.

3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving.