Have you ever tried grilled pineapple? This is your chance...and when it’s combined with ginger and coconut on a warm puff pastry crust, it’s outstanding!
cost per recipe: $10.70
The price is determined by the national average.
pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices
tablespoons vegetable oil
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cup packed brown sugar
tablespoon chopped fresh mint leaves
teaspoon ground ginger
cup sweetened flaked coconut, toasted
cups vanilla ice cream
Heat the oven to 400°F.
Lightly oil the grill rack and heat the grill to medium. Brush the pineapple slices with the oil. Grill the pineapple slices for 5 minutes or until tender, turning them over once halfway through grilling. Cut each pineapple slice into quarters.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Brush the pastry with the egg.
Arrange the pineapple pieces on the pastry, overlapping slightly. Stir the brown sugar, mint and ginger in a small bowl. Sprinkle the sugar mixture over the pineapple.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Sprinkle with the coconut. Serve warm with the ice cream.