Coconut-Marinated Grilled Pineapple with “SpIce Cream”

  • Yield servings

Feel the ocean breeze and taste the sweet flavors of pineapple and coconut in this classic Caribbean dessert.

Karry Hosford

You will want to eat several servings of this in a single sitting. There—you have been warned.


For the Pineapple:
1 large ripe pineapple, peeled, cored and cut into 1 inch thick pieces or slices
1 tablespoon raw sugar
1 (13-oz.) can coconut milk
1 teaspoon cinnamon
non-stick cooking spray


  1. Combine pineapple, sugar, coconut milk and cinnamon in a zip-top storage bag. Press out any excess air, seal and shake well. Marinate overnight.
  2. Heat grill or grill pan over medium-high heat. While heating, drain coconut from marinade and spray pieces with nonstick cooking spray. Grill pineapple for 2 minutes on each side, or until caramelized and softened. Serve with “SpIce Cream.”



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