Grilled Pineapple with Vanilla Ice Cream
Grilled pineapple with vanilla ice cream pairs caramelized cinnamon-brown-sugar pineapple with cold ice cream.
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20 mintotal
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is required; serve as soon as the pineapple comes off the grill so the hot-cold contrast stays clear.
Method
In a small bowl, mix the brown sugar and cinnamon powder together.
Place the pineapple wedges or rings on a tray. Brush them generously on both sides with melted butter.
Sprinkle the brown sugar and cinnamon mixture evenly over the pineapple pieces so both sides are coated.
Heat a grill pan or a heavy iron tawa over medium-high heat. Once hot, place the pineapple pieces on it.
Grill for 3-4 minutes on each side without moving them too much, allowing the sugar to caramelize and distinct grill marks to form.
3–4 min
Remove the warm caramelized pineapple from the pan and transfer to serving plates.
Immediately top the warm pineapple with a scoop of cold vanilla ice cream and serve.
How to tell it's done
The pineapple should be juicy and lightly tart, with caramelized edges and cold melting ice cream.
Getting it right
Tip
Let the grill pan heat before adding pineapple. A lukewarm pan steams the fruit instead of caramelizing the sugar.
What to serve it with
Drizzle pan caramel over the ice cream and serve with toasted coconut or chopped nuts.
Common mistakes
- The pineapple releases water and does not caramelize.
- Pat the pieces dry and use a hot pan. Moving them too often prevents grill marks.
Storing and reheating
Store grilled pineapple separately in the refrigerator for up to 2 days. Reheat before serving; do not store with ice cream assembled.
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