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Grilled Pineapple with Wonton Crisps

Total Time: 35 minutes • Serves: 8


1 large pineapple
1/4 cup original (sweetened) coconut milk
1/4 cup packed Schnucks brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon Schnucks ground cinnamon
1/8 teaspoon Schnucks ground ginger
8 wonton wrappers, cut diagonally in half
1-1/2 tablespoons Schnucks unsalted butter, melted
2 teaspoons Schnucks granulated sugar
2 tablespoons Schnucks pure honey


Prepare outdoor grill for direct grilling over medium heat. Cut crown and stem end off pineapple; stand pineapple upright and slice off rind and eyes. Cut pineapple crosswise into eight 3/4-inch-thick rounds; with paring knife, cut around core in each round to remove. In shallow dish, place pineapple in single layer.

In medium bowl, whisk together coconut milk, brown sugar, lime juice, cinnamon and ginger; pour coconut milk mixture over pineapple. Let stand at least 15 minutes or up to 1 hour, turning pineapple occasionally.

Meanwhile, place wontons in single layer on rimmed baking pan; brush both sides with butter. Place pan on hot grill rack; cover and cook 5 minutes or until bottoms are golden brown. Turn wrappers; evenly sprinkle with granulated sugar. Cover and cook 3 minutes longer or just until wontons are golden brown; drizzle with honey.

Place pineapple on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning once halfway through cooking and occasionally brushing with coconut milk mixture.

Serve pineapple drizzled with remaining coconut milk mixture along with wonton crisps.

Each serving: about 176 calories, 2 g total fat (2 g saturated), 6 mg cholesterol, 50 mg sodium, 40 g carbohydrate, 3 g fiber, 29 g sugars, 2 g protein