Pan Grilled Pineapple with Mango Sorbet
|Seasoned rice wine vinegar||2 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Grated lime peel||1 Teaspoon|
|Grated ginger||1 Teaspoon|
|Ripe pineapple||1 Small, peeled, cored, and cut into 1/2 inch thick semicircles|
|Mango sorbet||1 1⁄2 Cup (24 tbs)|
In a medium bowl, combine the vinegar, chopped mint, lime juice, brown sugar, lime peel, and ginger.
Heat a heavy griddle lightly coated with cooking spray over medium-high heat.
Add the pineapple and cook for 5 minutes per side, or until lightly browned.
Place the pineapple in a dish and top with the reserved sauce.
Cover and refrigerate for 1 hour.
Evenly divide the pineapple among 4 dessert plates and top with the sorbet.