Sweet, smoky grilled pineapple served with coconut-encrusted ice cream and warm caramel sauce creates a decadent, tropical dessert perfect for summer gatherings.
Ingredients
3 cups vanilla ice cream
1½ cups sweetened flaked coconut, toasted
2 tablespoons butter
¾ cup packed brown sugar
½ cup pineapple juice
¼ cup whipping cream
½ teaspoon cinnamon
1 (3-pound) pineapple
Directions
- Line a baking pan with parchment paper. Place six (½-cup) scoops of ice cream onto prepared pan. Use hands to form ice cream into balls; roll each ball in coconut flakes. Freeze ice cream balls for at least 1 hour.
- In a medium saucepan, melt butter. Add brown sugar, pineapple juice, whipping cream and cinnamon. Cook over medium heat for 5 minutes or until sauce has thickened slightly. Remove from heat and let cool.
- Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Cut top and bottom off of pineapple; peel and cut pineapple crosswise into 6 rings. Use a spoon or apple corer to carve out center core of each ring.
- Grill pineapple for 2 to 3 minutes or until grill marks have appeared, turning once and brushing occasionally with sauce.
- Place each pineapple slice on a dessert plate. Top with ice cream ball. Drizzle with remaining sauce.
