Pineapple

Grilled Pineapple and Avocado Eggrolls

by Shawnda on June 30, 2014

in Appetizers,Pineapple,Vegetarian,Veggies & Starches

Avocado and Grilled Pineapple Eggrolls

Before we start talking about the insanity of what almost amounts to deep-fried guacamole, let’s talk about safety.

Because there are some things you shouldn’t do on a school night. Like drinking most of a bottle of wine all by yourself.

And then come the things that you shouldn’t do after drinking most of a bottle of wine yourself on a school night. Like getting anywhere near an open flame and hot, splattering oil.

But there is one thing that you should totally do with hot, splattering oil when you have all of your fine motor skills about you so you probably won’t burn yourself 4 times in 10 minutes (how am I even still alive?): Make these Grilled Pineapple & Avocado Eggrolls.

Avocado and Grilled Pineapple Eggrolls

Several years back, I made a clone of the Cheesecake Factory Eggroll recipe. It was… work. There was cream cheese and sundried tomatoes in the filling with the avocado and I’ve always found that kind of an odd combo. Although I will totally dominate a plate without complaint and call it dinner once a year.

And then the sauce had a couple new-to-me ingredients that were pricey and ended up going to waste because what else was I supposed to do with the rest of a $12 jar of tamarind paste? You know, besides not buy it in the first place.

But the one thing that recipe did get right? Wrapping chunky avocado in a thin, crispy fried shell. It’s basically fried guacamole. And it’s not at all hard to accomplish.

Avocado and Grilled Pineapple Eggrolls

I basically made an extra chunky version of my very favorite guacamole, which is loaded with sweet and smokey cubes of grilled pineapple, wrapped that up in an eggroll wrapper, and fried for ~1 minute on each side. The dipping sauce was a crudely-measured, raid-the-pantry combination of soy sauce, honey, garlic, red pepper, and cilantro. Sweet, salty, savory, and slightly spicy all in a single bite.

And my poor burned fingertips (WHY DIDN’T I USE TONGS) have nearly completely healed.

Grilled Pineapple and Avocado Eggrolls

Avocado and juicy grilled pineapple are served inside crispy eggrolls.

Ingredients

  • For the eggrolls:
  • Oil for cooking (enough to be ~1-inch deep in your pan)
  • 4 small avocados, diced
  • 2 rings grilled pineapple, diced*
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, diced
  • Juice of 1 lime
  • Salt
  • 1 pkg (16 count) eggroll wrappers
  • Small bowl of water
  • For the sauce:
  • 1/4 cup soy sauce
  • 2 Tbsp orange juice
  • 2 Tbsp honey
  • Generous pinch of red pepper flakes
  • 1 minced clove garlic
  • 1 Tbsp minced cilantro

Instructions

  1. *If you aren't working with leftover pineapple, remove the husk, slice into ~1/2-inch thick rings, and place on a preheated grill.
  2. Cook ~4-5 minutes each side until nicely caramelized.
  3. Pour cooking oil into a pan and heat over medium high.
  4. In a large bowl, toss the avocado, pineapple. salt, lime juice, red onion, and pepper together.
  5. Lay a single wrapper on your work surface, dip your fingers in the water, and lightly moisten all four the edges of the wrapper.
  6. Place ~3 Tbsp of filling onto your eggroll wrapper and roll (I didn't get photos buy you can see the step by step here.
  7. Working with 3-4 eggrolls at a time, place them in the heated oil (it should sizzle with a drop of water) and fry ~1 minutes each side, until golden brown.
  8. Remove to a paper-towel lined plate and serve hot.
  9. To make the dipping sauce, whisk all ingredients together.

Notes

Yields: 16 servings

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Spicy Salmon and Grilled Pineapple Wrap

I have lost track of the number of pineapples we’ve grilled in the last two months. But that number shot up last week when they were .99 each. Because you know me and how I love to hoard a good produce sale.

If you’ve never grilled a pineapple, let me tell you what you’re missing out on. First, a fresh pineapple is so much more flavorful, vibrantly-colored, and crisper than canned pineapple. Give a sweet, yellow round to the grill and you get back a round of caramelized, lightly charred, smokey perfection that you can do anything with.

Margaritas. Guacamole. Nachos. Burgers. Tacos. Salsa. This salmon. And even more salmon!

Or, you know, slap two rounds on a plate and call it lunch. Or breakfast. No judging here.

Spicy Salmon and Grilled Pineapple Wrap

I had leftovers from one of my very, very favorite ways to prepare salmon (seriously, if you haven’t tried it – do it!) and wrapped it up.

Sweet, smokey pineapple. Spicy salmon and weapons-grade jalapenos. Crunchy kale and red onions. A supposed-to-be-cooling-but-not-really-because-that-jalapeno-was-just-way-too-&^%$#@!-hot dollop of Greek yogurt.

A healthy, satisfying lunch… or at least it will be when my face stops burning.

Spicy Salmon and Grilled Pineapple Wrap

Spicy Salmon and Grilled Pineapple Wrap

Leftover salmon goes lunch with smokey, grilled pineapple and cool, crunchy veggies.

Ingredients

  • 1 sandwich wrap
  • Greek yogurt
  • Leftover salmon filet
  • 1 grilled pineapple round, halved
  • Tomato slices
  • 2-3 kale leaves, torn to fit the wrap
  • Sliced jalapenos (or not)
  • Sliced red onion

Instructions

  1. To grill the pineapple, remove the husk, core, and cut into 1/2-inch slices. Grill on med-high for 4-5 minutes each side, until nicely caramelized.
  2. Spread a dollop of Greek yogurt over the wrap.
  3. Top with salmon, pineapple, tomato, kale, jalapenos, and red onion.
  4. Roll up and cut in half.
  5. Serve immediately.
  6. (Optional) Bury face in a snow bank to put out the heat.

Notes

Yields: 1 serving

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Grilled Pineapple Margarita Grilled pineapple is currently my very, very favorite thing on the planet. ‘Cause Lord knows, the soccer-hockey-basketball trifecta of worthless sports sure as hell isn’t. HOW IS IT NOT FOOTBALL SEASON YET?!

{I would just like to note that since posting this, I have now watched more soccer than in my seven previous lifetimes combined. And, well, I am a fan. BUT MY ORIGINAL JUDGY DISDAIN FOR BASKETBALL AND HOCKEY REMAINS.}

So I obsessively pour over NFL OTA reports from bloggers who think they know more about football than I think I know about good margaritas. And I obsessively try to work grilled pineapple into anything and everything. Like margaritas.

A tart, fresh lime margarita really doesn’t need anything to make it better, but there’s nothing stopping you from blending it with a leftover slice of grilled, caramelized pineapple.

Grilled Pineapple Margarita

Fruity, summery, and with just the slightly hint of char and smoke from the grill. You could do a lot worse in your search for a signature summer cocktail. But you can’t do much better.

Unless you’re a cilantro fiend like me. And then you’ll probably adore the next margarita even more.

Grilled Pineapple Margarita

Grilled Pineapple Margarita

A tart, fresh lime margarita blended with grilled, caramelized pineapple.

Ingredients

  • 4.5 oz silver tequila
  • 12 oz homemade margarita mix
  • 3 oz orange liqueur
  • 2 Tbsp juices from grilled pineapple*
  • 1 1-inch thick slice of grilled fresh pineapple, plus more for garnish*
  • Crushed ice
  • Salt for rim (optional)
  • * The pineapple should be grilled and chilled so plan ahead. If you aren't using a slice of leftover, already-chilled pineapple, give yourself an extra hour in prep time.

Instructions

  1. To grill a pineapple, remove the husk, slice into ~1-inch thick rings, and place on a preheated grill.
  2. Cook ~4-5 minutes each side until nicely caramelized.
  3. Transfer the pineapple (and all accumulated juices) to a bowl and place in the fridge until cold.
  4. Add the tequila, margarita mix, liqueur, the pineapple juice from the bowl, and a slice of grilled pineapple to a blender.
  5. Blend on high for ~1 minutes until smooth.
  6. (You can strain here if light pulp bothers you - I did not.)
  7. Pour over crushed ice and garnish with small chunks of grilled pineapple, if desired.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Barbecue Chicken & Grilled Pineapple Nachos

I have been on a major grilled pineapple kick lately. Like, mayjah.

Guacamole, burgers, margaritas, and of course – those nachos.

Barbecue Chicken & Grilled Pineapple Nachos

The other two people in this house are not so… passionate about grilled pineapple. There have been eyerolls and little remarks and sighs.

Nor are they passionate about taking the contents of 5 leftover bowls from the fridge and making… that.

But those other two people in this house didn’t complain one bit about dinner last night.

Barbecue Chicken & Grilled Pineapple Nachos

The Internet’s favorite queso serves as the cheesy nacho base, which I then topped with leftover chicken tossed with barbecue sauce, grilled pineapple, thinly sliced red onion, weapons-grade-hot chopped jalapeno (but only on half – Thank, God!) and cilantro.

OF COURSE THEY DIDN’T COMPLAIN.

BBQ Chicken & Grilled Pineapple Nachos

Cheesy nachos topped with barbecue chicken, grilled pineapple, and red onion.

Ingredients

  • 14 oz bag of tortilla chips
  • 1 recipe Chile con Queso
  • ~2 cups of shredded chicken (from about 2 small chicken breasts)
  • 1/2 cup barbecue sauce
  • 3 grilled pineapple rings, diced*
  • Thinly sliced red onion
  • Chopped fresh jalapeno
  • Large handful of cilantro, chopped
  • *Slice fresh pinepple 1/2-inch thick, remove core, and grill over med-high for ~5 minutes a side, until charred.

Instructions

  1. Preheat oven to 425.
  2. Spread the tortilla chips on a large baking pan.
  3. Toss the shredded chicken with barbecue sauce in a small bowl.
  4. Top the chips with queso, barbecue chicken, sliced red onion, and diced pineapple.
  5. Bake for 7-10 minutes and remove from oven.
  6. Top with jalapeno and cilantro, serve hot.

Notes

Yields: 8 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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