Fresh pineapple spears brushed with brown sugar, cinnamon and butter and grilled until caramelized, served warm with vanilla ice cream. Ready in 20 minutes; serves 6.
When the grill is already hot from dinner, dessert is only minutes away. Fresh pineapple spears are brushed with butter, brown sugar and cinnamon and grilled until the sugars caramelize and the fruit turns warm and juicy.
Serve it with vanilla ice cream, a dollop of whipped cream or a drizzle of honey. It is a light, bright finish after a rich steak and a natural fit after seafood.
Ingredients
1 ripe pineapple, peeled, cored and cut into 12 spears
3 tablespoons unsalted butter, melted
3 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Vanilla ice cream, for serving
Instructions
Heat the grill. Heat the grill to medium and clean the grate well so the fruit does not pick up flavors from the meat. Wipe the grate with an oiled paper towel.
Make the glaze. Stir together the melted butter, brown sugar, cinnamon and salt.
Brush. Brush the pineapple spears all over with the glaze.
Grill. Grill the pineapple for 2 to 3 minutes per side, turning until all sides are marked and caramelized, about 8 minutes total.
Serve. Serve warm with vanilla ice cream, drizzling any remaining glaze over the top.
