Tag Archives: Pineapple

Pineapple Citrus Grilled Shrimp

Pineapple, orange and lime combine for a citrus punch that is not too sweet, perfect for smokey grilled shrimp!

Pineapple, orange and lime combine for a citrus punch that is not too sweet, perfect for smokey grilled shrimp!

This post is dedicated to my friend and neighbor, Pat, who loved this shrimp we served at a cookout and asked for the recipe.  I was in a creative mode while making the marinade and incorporated some finely minced fresh pineapple just because I had it on hand.  I also had a lime cilantro vinaigrette I had made for the party, so I swiped some of it,  threw in “a little of this and a little of that” and of course, wrote none of it down.   Since I could not give Pat a recipe, I promised her I would re-create and document for this blog.  Here is the second creation, hopefully close to the original version:


1/3 cup chopped Green Onion – white and green parts

1/2 cup fresh Cilantro leaves, lightly packed in the measuring cup

1/2 cup fresh Basil leaves, very lightly packed in the measuring cup

1 cup fresh diced Pineapple

1 cup fresh Orange Juice (or “not from concentrate”)

1 fresh Lime, halved and juiced

1 tablespoon Extra Virgin Olive Oil

1 teaspoon minced Garlic

1/4 teaspoon dried Dill

1/4 teaspoon each Salt and Pepper

Raw Shrimp – (thawed if frozen) peeled, veins removed, tails on


Place everything except the shrimp in a blender or food processor.  Puree.  Measure 1/2 cup marinade and bring to a boil, then remove from heat.  Keep warm.  This can be used as a sauce for serving the grilled shrimp.

Skewer the raw shrimp and spoon the remaining uncooked marinade over the shrimp.  Coat the shrimp well with the marinade.

Pour the marinade over the shrimp no more than a few minutes before grilling.

Pour the marinade over the shrimp no more than a few minutes before grilling.

Place the skewered shrimp on a hot grill and cook approximately 2 minutes to get some nice grill marks.  Flip to finish cooking, basting with the remaining marinade (total cooking time is very short, depending on the heat of your grill and the size of the shrimp – 2 to 4 minutes).

Pineapple Grilled Shrimp on the grill


Do not pour the marinade on the raw shrimp until just a few minutes before grilling.  The acids in the marinade can toughen the delicate shrimp if left on too long.

The herb combination is optional.  This combination is what I used in the second creation.  I did not have fresh basil for the original version.  I used Litehouse freeze-dried basil, about one teaspoon.  And I simply cannot remember if I added dill originally.  But I like dill and it tasted great in the second creation.  If you don’t like some of the herbs I have listed, use your own combination.  Add sparingly and taste as you create.


Tropical Fruit Cheese Ball

This is a fun appetizer, and always a conversation starter!  It seems dorky (dried beef, pineapple and cream cheese?) and so 50’s, 60’s.  But once people taste it, they like it and ask for it again.  Scott’s sister really likes it so I always try to make it for family get-togethers on his side.  It’s very easy to make and very much a “make ahead” appetizer.  All that good stuff said, it’s not a low-cal, low-fat, low-sodium recipe.  But perfect for a party where it’s not the main course. 

Ingredient List:

Cream Cheese – 16 ounces, softened – you can use the real thing or substitute reduced fat, but I have never made with fat free, simply because I don’t like the taste or texture of fat free products.

Dried Beef – 4 ounces – I usually find this in the pre-packaged lunch meat section in little 2 ounces packages.  I used the Armour brand in a jar once, but I thought it was much saltier.

Dried Tropical Fruit – 1 6 ounce bag – It seems like the selection always varies – there actually is a product named “tropical fruit” – I usually look for any blend with mango, papaya, pineapple, coconut, etc.

Crushed Pineapple – 1 8 ounce can, well drained.  I buy the pineapple in juice, not heavy syrup.

Prepared Horseradish – 1 teaspoon.  (This is not horseradish sauce, mayo based.  This is the horseradish root, ground and packed in water and vinegar, etc.)

Worcestershire Sauce – 1 teaspoon

Onion Powder – ¼ teaspoon (use the powder so it gets well blended throughout the mixture)

Garlic Powder – 1/8 teaspoon (again, I use powder so it will blend well)


Dice the beef.  Chop the tropical fruit in a food processor (or chop on a cutting board – you don’t want any large pieces).

Place the cream cheese in a mixer bowl and beat until fluffy.  Add the beef, dried fruit, drained pineapple and seasonings.  Mix well.

Place in a bowl and cover with plastic wrap.  Refrigerate.

Grilled Pineapple Short Cake

The double plates are pretty in a picture - but imagine if the chocolate brown plate was instead a pool of chocolate sauce! Yum.

This is a great dessert whenever you have the grill hot.  It is a perfect finish to the Ginger Lime Sesame Pork entrée.  I’ll outline the basic ingredients below – and you can substitute and vary to your heart’s (and your pantry’s) delight.

Ingredient List:

Pound Cake, sliced – homemade (oh yeah!) or your favorite bakery brand – I’ve even used Sara Lee frozen

Fresh Pineapple – yep!  It needs to be fresh.  Peeled, cored and sliced.

Brown Sugar – ½ cup

Butter – 2 tablespoons, melted

Fresh Lemon Juice – ½ of one lemon – or to your taste

Ground Cinnamon – 1 teaspoon – optional

Fresh Fruit – your choice.  Berries, kiwi, star fruit – I go for the fruit with the brightest color and the ripest scent. 

Ice Cream or Whipped Cream – your choice.  Imagine coconut ice cream when you’re in a pina colada mood, or vanilla bean ice cream with fresh strawberries and shaved chocolate.

Garnish – if you like – shaved dark chocolate, drizzled chocolate sauce, toasted nuts, and so on…


Mix the brown sugar, melted butter, lemon juice and cinnamon in a small bowl.  Brush over pineapple slices.  Place on hot grill and grill for approx 1 minute per side or until browned.  (Can’t use a grill?  I have done these on the stove in a “grill pan” which is a pan with a ridged bottom – it gives very nice “grill marks!”)

On each plate, place 1 slice of pound cake and top with a grilled pineapple slice.  Place a scoop or two of ice cream or a dollop of whipped cream on the side and garnish with fresh fruit, chocolate, nuts, etc.