HALF-BAKED COOKIES, CREAMY GRILLED PINEAPPLE
Portions : 4 - Preparation : 20 minutes - Cooking time : 15 to 20 minutes
Ingredients
- 1 pineapple
- 90 ml (6 tablespoons) brown sugar
- 500 ml (2 cups) fresh cherries, pitted
- 250 ml (1 cup) dark rum
- 30 ml (2 tbsp.) vanilla extract
- 1 roll Pillsbury Chocolate Chip Cookies
- 250 ml (1 cup) plain or vanilla yogurt
- 125 ml (1/2 cup) crunchy Quaker cereal
Preparation
- Preheat barbecue to maximum.
- Remove the rind and cut the pineapple into thick slices.
- Using a knife or round cookie cutter, remove the core from each pineapple slice and sprinkle with brown sugar on both sides.
- Grill the slices on the barbecue for 2 to 3 minutes on each side. Set aside.
- Meanwhile, combine cherries, rum, remaining brown sugar and vanilla extract in a bowl and marinate for a few minutes.
- Remove the cherries from the mixture and place them on the barbecue grill (watch out for flames) and let them grill for 2 to 3 minutes. Set aside.
- Form 4 large balls of cookie dough and flatten slightly on the work surface.
- On the barbecue grill (or on a baking mat if you have one), cook the cookies indirectly, with the lid closed, for 8 to 10 minutes.
- Let the cookies cool (they won't be completely cooked inside).
- Divide the yogurt between the plates, add a slice of pineapple, a giant cookie and garnish with cherries and cereal.
