Grilled Oysters with Thai Basil Pesto, Ponzu, and Grilled Pineapple


  1.  Pre heat chargrill to high.
  2. Thaw oysters and place on baking sheet.
  3. Combine soy sauce, lemon, lime, and orange juice, bonito flakes, mirin, and brown sugar in small pot, bring to a boil and remove from heat. Allow to cool.
  4. Peel pineapple, grill over medium high heat until it starts to caramelize, allow to cool. Cut into a brunoise making sure to eliminate the hard core. Set aside.
  5. In a blender combine the thai basil, sesame oil, canola oil and pulse until fairly smooth. If necessary, add a pinch of water to get the mixture moving. Stop when smooth and add the sunflower seeds, pulse just a few times to mix in. Set aside.
  6. Top oysters with the thai basil pesto mix and the grilled pineapple, place on grill and cook for 5-7 minutes or until flesh starts to curl and liquid is bubbling. Remove to serving platter and serve with ponzu on the side.


  • 12 ea Empire‚Äôs Treasure® Oysters, 1/2 shell
  • 2 tbsp kikkoman soy sauce
  • 1/2 ea Peak Fresh Produce® Lemon(s), juiced
  • 1/2 ea Peak Fresh Produce® Lime(s), juiced
  • 1/2 ea Peak Fresh Produce® Orange(s), juiced
  • 1 tsp Bonito Flakes
  • 1 tsp Kikkoman® Mirin
  • 1/2 tsp Domino® Brown Sugar
  • 1/4 cup golden pineapple, peeled, grilled and cut into brunoise
  • 1/2 cup Peak Fresh Produce® Fresh Thai Basil
  • 1/2 tsp Roland® Sesame Oil
  • 1 tsp Silver Source® Canola Oil
  • 1 tsp Magellan® Sunflower Seeds