Grilled pineapple

I used grilled pineapple as a sweet accompaniment to savory grilled meat in Jerk Pork Tenderloin with Grilled Pineapple in my cookbook Grill Every Day, but the fruit develops such a terrific caramelized flavor that I wanted to turn it into a dessert, too. Although the flavor combinations are endless, I happen to be a big fan of grilled pineapple with dark rum and caramel ice cream. But don’t stop there. Consider grilled pineapple with rum-raisin ice cream, go tropical and serve it topped with shredded coconut and with coconut ice cream on the side, or go simple and serve it with a scoop of vanilla ice cream.


Serves 4


1 ripe pineapple peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick slices
3 tablespoons unsalted butter melted
1 tablespoon packed dark brown sugar
1/4 cup dark rum plus more for drizzling (optional)
1/4 teaspoon freshly ground pepper
1 pint dulce de leche ice cream


Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

In a small bowl, combine the butter, sugar, rum, and pepper. Stir to dissolve the sugar. Arrange the pineapple slices in a single layer on a large, rimmed baking sheet and brush the slices on both sides with the butter mixture. Set aside.

Oil the grill grate. Place the pineapple directly over the medium-hot fire. Cover the grill and grill the pineapple, turning once, until grill marks appear on both sides and the pineapple is tender and golden when pierced with a knife, about 3 minutes per side.

To serve, divide the pineapple slices among dessert plates or bowls. Place a scoop or two of ice cream on top of each serving. Drizzle with additional rum. Serve immediately.