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Go Bananas!

Easy ways to grill up something surprisingly good

Posted: July 20, 2010 5:32 p.m.
Updated: July 21, 2010 4:55 a.m.

Grilled Island Kabobs

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Bananas aren’t just for breakfast or lunch anymore. By grilling this popular fruit, you can add a whole new flavor dimension to a dinner-­time recipe and turn a basic dessert into something wow.

Adding bananas to your summer grilling routine is a fun way to eat fruit. You can grill them in their peels while the barbecue coals are still hot or add peeled slices to a tasty kabob — it’s that simple. From kid-friendly desserts to grown-up dishes with a tropical twist, make it easy on yourself and go bananas on the grill.

For more Dole Banana recipes and serving suggestions, go to www.dole.com/bananas.

To share banana recipes anytime, go to www.facebook.com/DOLEbananas.

Island kabobs with tropical fruit salsa

Preparation : 10 minutes
Grill Time: 10 minutes
Makes: 4 servings

    2     ripe, firm Dole® Bananas, peeled, each cut into six pieces, plus one ripe Dole Banana, peeled and diced
    12     chunks Dole Tropical Gold Pineapple
    16     extra large or jumbo shrimp, shelled and deveined 1 green or red bell pepper, cut into 8 pieces
    2     tablespoons lime juice
    2     tablespoons olive oil
    1/2     teaspoon ground allspice
    1     mango, peeled and diced
    1     tablespoon chopped mint
    1     Dole Green Onion, minced
    2     to 3 teaspoons minced jalapeño pepper


Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers. Whisk together lime juice, oil and allspice in small bowl. Brush two table­spoons over kabobs. Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish. Grill kabobs over medium high heat eight to 10 minutes, turning once or until the shrimp are opaque.
Arrange the kabobs on top of the salsa.

Teriyaki pork chops with grilled bananas
Preparation : 20 minutes
Grill Time: 20 minutes
Makes: 3 to 4 servings

    1/4     cup dry sherry
    2     tablespoons soy sauce
    1     tablespoon packed brown sugar
    1     tablespoon vegetable oil
    1     pound boneless pork chops (3 to 4)
    2     large firm Dole Bananas, peeled
    1/2     teaspoon cornstarch       
    2     cups hot cooked rice
    2     tablespoons sliced Dole green onion
    1     tablespoon toasted sesame seed


Combine sherry, soy sauce, brown sugar and oil in small bowl. Remove 2 tablespoons sherry mixture and brush on pork chops and bananas. Grill pork eight to 10 minutes on each side until cooked through. Grill bananas two to three minutes on each side until heated through. Cut each into one-inch pieces. Combine remaining sherry mixture and cornstarch in small saucepan; cook, stirring until thickened. Arrange pork and bananas over rice on serving plate; drizzle with sauce. Sprinkle with green onion and sesame seed.

Grilled bananas
No prep needed.
Grill Time: 10 minutes
Makes: 4 servings

    4    Dole Bananas, unpeeled
   Assorted favorite dessert toppings


Place unpeeled bananas on grill over medium high heat. Grill 4 to 5 min­utes on each side until peels blacken and soften. Insides will be custard-like. Serve warm or chilled with your favorite toppings such as fresh fruit, chopped nuts, miniature marsh­mallows, chocolate bits, caramel or frozen yogurt.

Grilled caribbean fruit salsa
Preparation: 10 minutes
Grill Time: 8 minutes
Makes: 4 servings
 
  1/2     fresh Dole Tropical Gold Pineapple, peeled and sliced vertically
    1     large, ripe firm Dole Banana, sliced in half vertically
    1     mango, skinned, peeled and sliced in half vertically
    1/4     cup olive oil
    1     tablespoon fresh lime juice
    1/4     cup red onion, minced
    1/4     to 1/2 teaspoon crushed red pepper flakes
    2     kiwi, diced


Combine pineapple, banana and mango slices with the olive oil and lime juice. Brush to coat the fruit. Place fruit on grill. Grill fruit 4 to 5 minutes each side, remove and cool slightly. Roughly chop grilled fruit, reserving juices. Combine fruit and reserved juices with the  onion, pepper flakes and kiwi. Serve warm or room temperature. Great with grilled chicken or fish.

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