It’s official… we broke out the grill this past weekend for the first time since last summer and it was EXHILARATING! I was so excited about the prospect of cooking food outdoors that I planned the entire meal around what we could cook on the grill… dessert included!
Coconut and pineapple are quite possibly one of the most decadent flavor combinations ever. This dessert was so easy to serve to a large dinner party and everyone love love loved it. Plus, the coconut “ice cream” was made from coconut milk so it was dairy free, as I wanted to be conscious of the different dietary requirements of the group I was making dinner for.
Our dinner was thai-themed, so I thought this would be the perfectly appropriate dessert to round out a delicious, fresh-tasting meal. I only slightly sweetened these pineapple rings because I wanted most of the flavor to come from the spices and the natural sugars in the fruit. Marinating the pineapple mixture in a slightly sweet mixture prior to grilling it helps you get those nice golden grill marks because the sugars caramelize with the heat.
I used agave nectar (it’s from cactus!!) but you could use honey, too. Try this out at your next grill party, which, should probably be this weekend.
What will you need? (makes 6 desserts)
1 pineapple, peeled, sliced into rounds, and cored
1 lime, juiced
2 tbsp olive oil
2 tbsp agave nectar
1 tsp cinnamon
1/2 tsp ground nutmeg
1 pint coconut ice cream
Additional agave nectar and cinnamon for the top!
How do you make it?
Take your pineapple and cut off the tough outside, revealing the beautiful, juicy meat.
Cut your pineapple into 1/2 inch rounds and use something circular and sharp to cut out the hard core.
In a small bowl, whisk together your lime juice, olive oil, agave nectar, cinnamon and nutmeg. Place your pineapple rings in a large pan and pour the mixture over them. Place in the fridge for about an hour while you start getting the rest of dinner ready.
When the grill is nice and hot, add the pineapple rings to the heat and grill on each side for about 5 minutes or until they are done to the point that you prefer.
Remove from the heat and allow the rings to cool to room temperature.
Assembling the final product is pretty darn simple. Simply plate one of the room-temp pineapple rings and top it with a scoop of ice cream. Drizzle some agave on top and sprinkle some cinnamon for a nice dramatic finish.