Grilled pineapple and bananas are a traditional dessert with deep roots in the tropical cuisine of Latin America. This delicious and simple dish reflects the richness of native fruits and how they have been integrated into diverse culinary cultures. In countries like Mexico, Colombia, and Venezuela, this dessert is often served during celebrations and family gatherings, taking advantage of the natural sweet flavor of the fruit combined with spices and the grilling technique.
In different regions of Latin America, this preparation can vary slightly and have different names. For example, in some places it is called "roasted fruits" or "grilled fruits," while in others it is common to refer to it simply as "grilled tropical dessert." The addition of mango sorbet adds a refreshing touch that perfectly balances the sweetness of the fruit and the light smoky note from the grill.
How to Prepare Grilled Pineapple and Bananas with Mango Sorbet
Ingredients: Pineapple, Brown Sugar, Cinnamon, Nutmeg, Bananas, Mango Sorbet.
Cut the pineapples in half lengthwise, leaving the top with the leaves if you wish to serve the pineapple in the shell.
Remove most of the pineapple from the halves, in one piece if possible, using a paring knife and a grapefruit knife.
Cut the inner piece of pineapple in half lengthwise and remove the core.
Cut again in half lengthwise and then cut each piece into 2.
In a small bowl, combine brown sugar with cinnamon and nutmeg.
Mix half of this mixture with the pineapple.
Peel the bananas just before cooking, cut them in half crosswise and lengthwise.
Mix with the remaining sugar.
Grill or broil the pineapple until golden and partially cooked, approximately 8 to 10 minutes.
Cook the bananas until golden, approximately 5 minutes.
Serve the pineapple and banana 'bars' in the pineapple shells with a scoop of sorbet.
It can be sliced or cut into bars.
