Coconut-Marinated Grilled Pineapple with “SpIce Cream”

Karry Hosford
  • Yield: servings

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


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