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  • Colleen Clesen

Grilled Pineapple

Sweet & Tangy healthy summer dessert!



Grilled Pineapple

Ingredients

1 fresh pineapple, top, bottom, and skin removed

2 Tablespoons maple syrup

1/2 teaspoon coarse sea salt, to taste

Coconut Whip Cream

· 1 14 oz can full-fat coconut milk or coconut cream chilled

· 1 tablespoon maple syrup or honey

· 1 teaspoon vanilla extract

· optional: other spices such as cinnamon or pumpkin spice

Instructions

1. Turn your grill on low heat and preheat your grill to 350 degrees F.

2. Slice the pineapple into 3/4 inch thick round slices. Drizzle the maple syrup over the pineapple evenly.

3. Place on the grill grates and cook for 4-8 minutes per side or until you have nice char marks from the grates and the pineapple is heated through.

4. Transfer to a serving platter and lightly sprinkle with the coarse sea salt. Serve as a side dish or top with coconut whip cream for a dessert!

5. For the whipped cream: Chill the can of coconut milk for 1-3 days. The full-fat coconut cream will separate from the water in the coconut milk or coconut cream. It will accumulate at the top and harden.

6. Open the can and scoop out only the hard coconut cream that should have settled on top.

7. Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy. And use on top of the grilled pineapple.

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