Delectable! How amazing, even your dessert can be grilled. Perfect for tailgating or at parks, this dessert makes a barbecue a full meal.
1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1 1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon
Sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving (optional)
1. Set up the grill for direct grilling and preheat to high.
2. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir
with a fork to mix.
3. When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The pineapple can be served either hot or cold.
A great variation on this recipe is to substitute melted unsalted butter for the coconut milk for dipping. Do not shake off the excess butter (or any oil) near the grill. This recipe also works well with bananas and stone fruit, such as peaches, plums, or nectarines. Use small bananas or cut large bananas in half crosswise sharply on the diagonal. When grilling stone fruit, cut them in half and remove the pits.
Based on individual serving.
Total Fat: 8 g
Carbohydrates: 64 g
Protein: 6 g