Grilled Pineapple Dessert Recipe

  • 01 of 10

    Choose a Ripe Pineapple.

    Testing a Pineapple for Ripeness. D.Schmidt

    For this recipe, you will need a fresh, ripe pineapple (see below for other ingredients). 1 pineapple will make approximately 8-10 single servings, feeding 4-6 people.

    To Test your Pineapple for Ripeness: Lift the pineapple by a single leaf. If the leaf detaches, the pineapple is ripe. Try this test several times with the same pineapple - if none of the leaves come out, it's not ripe.

    Also, when buying fresh pineapple, always check for over-ripeness. Gently press your thumb into the sides of the pineapple. If it feels "mushy" or very soft in places (so that you can indent it with your thumb), it's over-ripe.

    For This Recipe You Will Also Need:

    • 1 can good-quality coconut milk
    • 1/2 cup loosely packed brown sugar
    • pinch of salt
    • Optional: 1 Tbsp. coconut extract (baking type), OR 2 Tbsp. coconut-flavored liqueur (for an extra, adult treat!)
    • 8-10 wooden or stainless-steel skewers
    Continue to 2 of 10 below.
  • 02 of 10

    Begin Cutting the Pineapple.

    Cutting off the Top of the Pineapple. D.Schmidt

    Make sure you have a sharp, serrated knife. Turn the pineapple on its side and slice off the top.

    Continue to 3 of 10 below.
  • 03 of 10

    Slice off the Sides of the Pineapple.

    Slicing Off the Skin. D.Schmidt

    Now, sitting the pineapple upright, slice off the skin. Make long cuts down the sides of the pineapple, until you've sliced off all the skin.

    You will need to experiment a bit here to see how deeply to cut - not too deep, or you will lose a lot of pineapple. But not too shallow either, or you won't get all the skin off.

    Continue to 4 of 10 below.
  • 04 of 10

    Finish Slicing off Any Remaining Skin.

    Cutting off the Last Pieces of Skin. D.Schmidt

    Some of the pineapple's skin is more than skin-deep! Slice off any remaining bits with your knife.

    Continue to 5 of 10 below.
  • 05 of 10

    Cut the Pineapple into Sections.

    Cutting the Pineapple into Sections. D.Schmidt

    Holding the pineapple firmly, slice it in half (downward), then in half again to create 4 sections.

    Lay these sections on the cutting board. Now, picking up one section at a time, slice off 1/3 to 1/2 inch of the hard inner core (always cutting downward). This core is extremely dense and fiberous.

    Although I do cut most of the core off, I leave some in order to keep a little of the fiber, and also to make the pieces more stable (and easier to skewer).

    Continue to 6 of 10 below.
  • 06 of 10

    Cut the Pineapple into 8-10 Spears.

    Placing Pineapple Spears into a Dish. D.Schmidt

    Finish cutting the pineapple by slicing each section in half again - this will give you 8 pieces.

    Check the pieces - some will be thicker and heavier than others. Slice these thicker ones in half once again. Note that if the pieces are too large, the skewers won't be able to hold them.

    You should end up with 8 pieces for a small pineapple, or 10-12 pieces for a larger pineapple.

    Place the pineapple pieces in a flat-bottomed bowl for marinating.

    Continue to 7 of 10 below.
  • 07 of 10

    Make the Coconut Marinade / Dipping Sauce.


    This marinade/dipping sauce is super-easy to make! Simply place 1 can coconut milk in a sauce pan over medium heat. When the coconut milk is warm (don't boil it), add 1/2 cup loosely packed brown sugar, plus a pinch of salt. Stir well.

    When sugar has dissolved completely, remove from heat. If desired, stir in 1 Tbsp. coconut extract (the type you would use for baking), OR (for an extra adult treat!) 2 Tbsp. coconut-flavored liqueur (or coconut-pineapple flavored liqueur).

    Continue to 8 of 10 below.
  • 08 of 10

    Pour 1/2 the Marinade Over Pineapple Pieces.

    Pouring the Coconut Marinade Over Pineapple. D.Schmidt

    Pour 1/2 the coconut marinade into a dipping bowl (or bowls) and place in the refrigerator until you're ready to eat. Pour the remaining 1/2 over the pineapple pieces.

    Turn the pineapple pieces several times to coat completely. Cover and set in the refrigerator to marinate until you're ready to barbecue - at least 10 minutes or up to 1 hour. (If you leave it any longer, all the wonderful juice will drain out).

    Continue to 9 of 10 below.
  • 09 of 10

    Grill the Pineapple

    Barbecuing the Pineapple. D.Schmidt

    Brush your grill with a little cooking oil, then push a wooden skewer into the end of each pineapple piece and place on the grill. Barbecue 5-10 minutes each side, or until the pineapple turns bright yellow and has beautiful grill marks.

    As you barbecue, baste the pineapple once or twice with the leftover marinade from the bottom of the bowl.

    Continue to 10 of 10 below.
  • 10 of 10

    Serve Your Grilled Pineapple!

    Thai Grilled Pineapple Pops
    Grilled Pineapple Pops - the perfect summer dessert!. D.Schmidt

    Remove the "pineapple pops" from the grill and hand them out to your guests. Set out the dip for dipping, and enjoy!

    For a more elegant presentation, place the pineapple skewers on a serving plate and sprinkle with a little dry shredded coconut. Serve with the dip on the side, and ENJOY!