Best 7 Grilled Pineapple Toasted Coconut Muffins Recipes

PINEAPPLE COCONUT MUFFINS RECIPE

Steps:

• Adjust oven rack to upper-middle position and preheat oven to 375°F. Line 12-cup muffin pan with cupcake liners. Stir butter with sugar and salt in a large bowl until creamy. Whisk in eggs, one by one, until combined. Whisk in coconut milk and 3/4 cup coconut.
• Add flour and baking powder to the bowl and whisk until combined. Whisk in pineapple cubes. Divide batter between muffin cups and sprinkle the tops with the remaining coconut. Bake until golden and just set, about 20 minutes. Let muffins cool in the pan 5 minutes, then transfer to wire rack to cool.

PINEAPPLE COCONUT MUFFINS

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

GRILLED PINEAPPLE SLICES

Steps:

• Preheat a grill for medium heat. When the grill is hot, lightly oil the grate.
• Place the coconut milk and cinnamon sugar into separate dishes. Dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
• Grill slices for 6 minutes on each side. Remove to plates, and serve.

PINEAPPLE - COCONUT MUFFINS

Steps:

• Preheat oven to 350F, line 2 muffin pans with paper cups.
• In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
• Combine salt, baking powder, coconut, and flour.
• Drain and chop pineapple, reserving juice (about 7 ounces).
• Add the flour mixture to the butter mixture alternately with the reserved juice.
• Fold in pineapple, and fill muffin cups 2/3 full.
• Bake for 20-25 minutes.
• Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS

Steps:

• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Fill each liner with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
• Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

GRILLED PINEAPPLE & TOASTED COCONUT MUFFINS

Steps:

• Marinade for pineapple To prepare marinade, melt butter over medium heat until golden brown. Stir in honey and lime juice. Set aside to cool slightly. Place sliced pineapple into gallon sized ziplock bag and pour marinade over top. Make sure all slices are well coated. Refrigerate at least 30 min, overnight or 24 hours is best.Grill 3-4 minutes per side. Toast 2 cups coconut in a fry pan over medium heat until golden brown. Set aside to cool. Beat eggs, yogurt, brown sugar and vanilla in Kitchenaid until smooth. Add dry ingredients and mix until smooth. Fold in pineapple and coconut. To prepare topping, combine reserved pineapple, coconut and brown sugard over low heat until brown sugar is melted. Set aside to cool slightly. Prepare muffin pans, lightly grease or use liners, and fill tins 2/3 full. Place a tsp or so of topping on each muffin. Bake at 425 degrees 10-18 min until golden brown and cake tester comes out clean.