Grilled Pineapple with Nutella

1. 1

   Preheat the oven to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes.

2. 2

   Let cool completely.

3. 3

   Rub the hazelnuts between your palms to remove the dark skins from the nuts.

4. 4

   Chop the hazelnuts and set aside.

5. 5

   In a small bowl, stir the vanilla into the mascarpone just to blend.

6. 6

   Set aside.

7. 7

   In another small bowl, combine the chocolate-hazelnut spread and the cream.

8. 8

   Microwave until warm, stirring every 20 seconds to blend, about 1 minute total.

9. 9

   Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame.

10. 10

    Lightly oil the grill rack or pan.

11. 11

    Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side.

12. 12

    Transfer the pineapple slices to a large platter, and drizzle the warm chocolate-hazelnut sauce over.

13. 13

    Dollop the mascarpone mixture atop.

14. 14

    Sprinkle with the hazelnuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.