Coconut-Grilled Pineapple – a delicious recipe with golden pineapple, unsweetened coconut milk, turbinado sugar, ground cinnamon, fresh mint, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Set up the grill for direct grilling and preheat to high.
2
2. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine.
3
3. When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. 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; top each slice with a scoop of vanilla ice cream and garnish with mint leaves.
245
kcal
Calories
3
g
Fat
38
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 ripe golden pineapple, 1 can (14 ounces) unsweetened coconut milk, 1-1/2 cups turbinado sugar or granulated sugar, 1 teaspoon ground cinnamon, and more.
Yes, Coconut-Grilled Pineapple falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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