Fruit is always a perfect easy ending to a summer dinner, and here we toss juicy pineapple wedges in brown sugar, cinnamon and nutmeg, give them a smoky char on the grill and then top them with a dollop of tropical coconut whipped cream. A final dusting of grated nutmeg seals the deal.
| Level: | Easy |
| Total: | 15 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large golden pineapple, peeled, cored and cut into 8 to 10 wedges
- 1/4 cup coconut oil
- 1 tablespoon dark brown sugar
- 1 teaspoon ground cinnamon
- Dash freshly grated nutmeg
- Pinch of kosher salt
- 3/4 cup heavy cream
- 1 tablespoon sweetened coconut cream
- Freshly grated nutmeg, for serving
Instructions
- For the grilled pineapple: Prepare a grill or grill pan for medium-high heat. Put the pineapple wedges in a 9-by-13-inch baking dish.
- Add the coconut oil, brown sugar, cinnamon, nutmeg and salt to a small saucepan. Put the saucepan on the grill until the sugar is melted, about 30 seconds. Pour the sugar mixture over the pineapple and rotate the wedges with tongs to coat.
- Place the wedges on the grill and cook, flipping halfway through, until the pineapple is nicely charred on both sides, about 6 minutes total. Return the pineapple to the baking dish and toss in any remaining spice mixture.
- For the coconut cream: Meanwhile, whip the heavy cream and coconut cream to soft peaks in a stand mixer fitted with the whisk attachment.
- Serve the pineapple warm with a dollop of the coconut cream and a sprinkle of freshly grated nutmeg.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 297 |
| Total Fat | 21 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 34 mg |
| Sodium | 31 mg |
| Serving Size | 1 of 6 servings |
| Calories | 297 |
| Total Fat | 21 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 34 mg |
| Sodium | 31 mg |