This grilled pineapple is fresh, easy and delicious! Made with fresh pineapple its a simple dessert with just four ingredients thats on the table in twenty minuits. Perfect for summer days or when you're missing the sunshine!
How to tell if a pineapple is ripe
Smell it - ripe pineapples have a sweet, fruity smell at the base. If you can't smell anything its probably not ripe yet.
Weigh it - ripe pineapples feel heavey for there size.
Look at it - ripe pineapples will have a more yellow/golden skin rather than a green look.
Squeeze it - the flesh should be firm but slightly soft with a little bit of give. If its rock sold its probably not ripe yet.
Pull it - the spikey fronds at the top of the pineapple will allegidly pull out more easily on a ripe pineapple. If they are fixed tight and not budging, its probably not ripe yet.
Fresh pineapple: is best for this recipe. Choose a pineapple that is lovely and ripe. You can tell if a pineapple is ripe by smelling the bottom. If you can't get fresh pineapple you can use sliced tined pineapple instead.
Butter: I use salted butter in this recipe. You can use unsalted if you prefer or non dairy marge.
Brown sugar: brown sugar, sometimes called light brown sugar, gives lovely caramel notes to this recipe. If you like a stronger taste you can sue darn brown sugar or even white sugar.
Cinnamon: ground cinnamon is best in this recipe. If you don't like cinnamon you can leave it out.
How to make grilled pineapple
Put the pineapple on its side and cut off the top and bottom with a large sharp knife.
Put the pinapple upright on the now flat bottom. Carefully cut off the skin in long pieces, working your way around the pineapple.
You can either cut deep enough to remove the brown 'eyes' OR turn the pineapple on its side and use the corkscrew cutting method to remove them. This is more fiddly but retains more of the flesh closest to the skin, which is apparently tastier.
Turn the pineapple back onto its side and cut into ½ inch (1.25cm) wide slices.
Hot tip: if using tinned pineapple drain it well then pat it dry with paper towel.
Heat up a griddle pan or frying pan to a medium high heat.
Mealt the butter in the microwave in a small microwave proof bowl. Add sugar and cinnamon and mix well.
Lay out the pineapple slices and brush one side with butter/sugar/cinnamon mix.
Place the pineapple butter side down into the griddle pan or frying pan. Cook in batches so you don't overlap the pineapple in the pan. You want the entire flat side to be making contact with the hot pan.
Brush the now upwards facing side with the butter/sugar/cinnamon mix.
Grill for about five minutes or untill pineapple develops lovely griddle lines or a golden caramalised colour. Flip over and cook on other side. Place coooked pineapple onto a plate. Continue to cook the rest of the pineapple slices the same way in batches untill all the pineapple is cooked.
How to serve
To serve the grilled pineapple put it onto a plate, sprinke with some toasted shreaded coconut and tuck in. Fabulious on its own or with a scoop of ice cream. Delicious!
How to store
The grilled pineapple is best served immediatly after cooking. If you want to store it you're better off storing in ingredients individually.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Griddle pan or fry pan.
- 1 whole fresh pineapple or 1 tin pineapple slices
- 1 tablespoon (20gms) butter or margarine
- 1 tablespoon (15gms) brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup shreaded coconut, toasted
- Top and tail pineapple. Cut off outer skin and cut into thick slices, about ½ thick (1.25cm).
- Heat up griddle pan or fry pan.
- Melt butter in a microwave proof bowl in the microwave. Add brown sugar and cinnamon and mix well.
- Lay pineapple out and brush top side with butter, sugar and cinnamon mix.
- Cook in griddle pan in batches. Make suren they do not overlap in the pan.
- Do not move the pineapple pieces around to much or you will ruin the nice griddle lines on them.
- One the first side is cooked carefully flip over and cook the other side.
- Remove from griddle pan and cook the second batch.
- Serve immedatly while still hot with a scoop of ice cream and some toasted coconut. Delicious!
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