My partner and I were watching one of our favorite cooking shows on PBS, Primal Grill, and were inspired to recreate a dessert we saw on the episode. The dish looked so inviting that we set out to make it the very next day. It was surprisingly simple to prepare and absolutely delicious. I had never tried grilled pineapple before, but after this recipe it quickly became a favorite. As you might expect, the children were thrilled to have it served with a scoop of vanilla ice cream.
Coconut Grilled Pineapple
Ingredients:
1 ripe pineapple
1 can (14 oz) coconut milk
1 1/2 cups sugar (granulated or turbinado)
1 tsp ground cinnamon
Vanilla ice cream, for serving
Instructions:
Peel the pineapple and cut it into 1-inch-thick slices. Remove the core from each slice using a melon baller or an apple corer. In one shallow bowl, mix the sugar and cinnamon. In a second bowl, pour the coconut milk — shake the can well before opening to combine the solids and liquid.
Prepare your grilling area and preheat the grill to medium-high. Working quickly, dip each pineapple ring in the coconut milk, coating it thoroughly, then dredge it in the cinnamon-sugar mixture so it is evenly covered. Place the coated rings directly on the hot grill.
Grill the pineapple 4–6 minutes per side, until you see caramelization and grill marks and the fruit is warmed through. Transfer the grilled rings to a serving platter and serve warm with scoops of vanilla ice cream.
Notes:
- If using turbinado sugar, the coarser crystals add a pleasant crunch and deeper caramel flavor.
- For an extra tropical touch, sprinkle a little toasted shredded coconut over the finished dessert.
- Grilled pineapple is also delicious served with yogurt or mascarpone instead of ice cream for a lighter option.