Spiced Pineapple Hand Pies on the Grill

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box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 1/2
cups cubed fresh pineapple
teaspoon cornstarch
teaspoon five-spice powder


  1. 1 Remove pie crusts from pouches; unroll on work surface or cutting board. With 4-inch cookie cutter, cut 5 rounds or shapes from each crust. In 5 of the rounds, cut out shape with small cookie cutter or prick with tines of fork to allow steam to escape.
  2. 2 In medium bowl, stir together pineapple, cornstarch and five-spice powder until combined. Divide pineapple mixture evenly among plain dough rounds. Top each round with cutout or pricked round; press edges firmly with fork to seal. Place on cookie sheet; freeze 30 minutes.
  3. 3 Heat gas or charcoal grill. Remove pies from freezer; place on grill-safe baking or pizza stone.
  4. 4 Place baking stone on grill over medium-high heat. Cover grill (leaving vent open if using charcoal grill); cook 10 minutes or until crusts are fully cooked and crisp. Remove from baking stone to cooling rack; cool completely. Store in airtight container.




Nutrition Information

Recipe Step Photos

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