Grilled pineapple with coconut cream, light, juicy, and with an exotic taste, a dessert that always fits! It takes very little time to prepare it. The biggest effort will be peeling the pineapple, so I’ve said it all. However, you can peel the pineapple and cut it into wedges in advance, so then you’ll just need to grill it, prepare the coconut cream while the pineapple grills, and serve it.
Do you need a knife and fork? Maybe. Those who prefer to eat grilled pineapple with utensils can certainly do so, but actually, you can simply stick a wooden skewer into each wedge and enjoy it by bites. In that case, I recommend preparing various bowls of coconut cream, so everyone will have their own coconut cream to dip the grilled pineapple into.
If you like pineapple, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 pineapple
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 3.4 oz coconut milk
- 3.4 oz heavy cream
- 1 teaspoon vanilla sugar
- to taste mint (optional)
Steps
To prepare the grilled pineapple, clean the pineapple by removing both ends, then remove the skin with a knife. Use a corer or the tip of a knife to remove any remaining brown eyes.
Then cut the pineapple in half, and slice each half into 4 wedges, removing the tougher central core.
Heat a grill pan.
Mix the brown sugar with the cinnamon and set aside.
When the grill pan is hot, place the pineapple wedges and grill over high heat for 1-2 minutes on each side, then sprinkle the pineapple wedges with cinnamon sugar and grill over high heat for another minute on each side.
Arrange the pineapple wedges on a platter and serve with coconut cream and a few mint leaves.
Alternatively, you can also stick a skewer into each wedge, so they can be picked up and enjoyed as finger food, without needing utensils.
Place the coconut milk in a bowl and whip with a mixer for a couple of minutes until foamy. Then add the heavy cream and vanilla sugar and whip again with the mixer until the mixture has the consistency of a semi-whipped cream.
Transfer the cream into a small bowl, or several small bowls, so each guest can have their own. Garnish with mint leaves and serve with the grilled pineapple.
