Grilled Pineapple with Coconut Milk: Ricardo Cuisine

I browsed through the Ricardo Cuisine BBQ recipes and was immediately attracted to many of the dishes that were made using a BBQ and grill. I wanted to make a dessert on the barbecue, and chose to try the Grilled Pineapple with Coconut Milk recipe. It turned out fabulous and was enjoyed by everyone at home. Check the original recipe for variations. I look forward to make this delicious dessert often, as it can be made in less than 15 minutes from preparing to serving.

1 can 398 ml coconut milk you will not be needing the whole can

3/4 cup cup brown sugar

1 tsp ground cinnamon

1 ripe pineapple peeled and cut into 1/2-inch thick slices

Vanilla Ice Cream 


1 cup shredded coconut, toasted

Preheat the grill, setting the burners on high. In a bowl shallow, pour the coconut milk. In a plate, combine the brown sugar and cinnamon. Bring the pineapple slices, coconut milk, and brown sugar mixture near the grill. 

Dip a slice of pineapple in the coconut milk, drain, and coat with the brown sugar mixture. Place the pineapple on the grill and repeat these steps with the remaining ingredients to cook all the slices at the same time. Grill for 4 to 5 minutes per side or until the sugar caramelizes. 
Once, one of the sides was grilled I turned the slice and used a barbecue brush and applied some of the sugar mixture with a little bit of coconut milk while the other side was grilling.

Serve two hot or warm pineapple slices per person with ice cream and sprinkle with toasted coconut.

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