With grilling season in full effect, you may be thinking about a variety of foods you can toss on the grill. Grilling fruit is an easy way to a decadent mouth-watering treat with a heaping side of nutrition!
The heat from the grill intensives the sweetness in the fruit by caramelizing the sugars; this process actually brings out the juices in fruits like peaches, plums and pineapples. When you think about what fruits to grill, choose fruits that are ripe but firm, firm fruits will hold their shape when heated – some of my favorites include: Plums, peaches, apples, pears, pineapple, bananas and figs!
TIP: Make sure you clean the grill thoroughly, no one likes chicken-flavored peaches!
Grilled Pineapple with Sorbet and Toasted Coconut
- 1 container Sorbet (coconut, mango or other tropical flavor)
- 1 fresh Pineapple
- Cinnamon to taste
- Coconut flakes, lightly toasted
- 1 jar Prepared Caramel sauce
- Canola oil, for brushing fruit
- Prepare a hot fire in a charcoal grill or heat a gas grill to medium-high.
- Prepare the Pineapple: Cut off the crown of the leaves and the base of the pineapple. Stand the pineapple upright; pare off the skin cutting downward in vertical strips.
- Lay pineapple on its side and cut 1-inch thick slices. Brush pineapple slices with canola oil.
- Coat grill with cooking spray and lay pineapple slices on the grill. Cook 3 to 4 minutes per side and remove from grill.
Prepare the dessert:
- Place one slice of grilled pineapple on an individual serving dish, sprinkle with cinnamon.
- Scoop ¼ cup sorbet and top pineapple, drizzle with caramel sauce and top with toasted coconut, sprinkle with additional cinnamon if desired. Serve immediately.
Recipe by Jacqueline Gomes, RD, MBA