by: Adrianna Adarme
Cook Time
12 minutes
Prep Time
10 minutes
Yield
Serves 6-8
Total Time
12 minutes
Prep Time
10 minutes
Yield
Serves 6-8
summary
This grilled pineapple and coconut butterscotch recipe is a backyard summer dessert dream. The grilled pineapple offers a smoky-and-sweet essence complemented by a hint of tropical flavor from the coconut butterscotch, cool vanilla ice cream and flaky sea salt.
ingredients
- Coconut Butterscotch
- 1/2 cup unsalted butter
- 2/3 cup full-fat coconut milk (see Notes)
- 1 cup light or dark brown sugar, lightly packed
- Pinch of kosher salt
- 1 teaspoon pure vanilla extract or vanilla bean paste
- Grilled Pineapple
- 1 fresh pineapple
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- Serving
- Vanilla ice cream
- Flaky sea salt, optional
directions
Coconut Butterscotch
- Melt butter in a medium saucepan set over medium heat. When melted, add the coconut milk, brown sugar and salt. Bring the mixture to a bubble and cook for 5 minutes, whisking frequently. After 5 minutes, transfer the butterscotch to a heat-safe container and stir in the vanilla extract. Set aside.
Grilled Pineapple
- Slice off the top and bottom of the pineapple to create a stable base. Carefully remove outer skin from top to bottom, removing the least amount of flesh as possible.
- Place the peeled pineapple on its side and slice into 7 or 8 half-inch slices. Use a small round cookie cutter or pineapple corer to remove the core from each slice.
- Brush both sides of each pineapple slice with melted butter and sprinkle with brown sugar, gently pressing to adhere the sugar.
- Warm a grill pan or non-stick skillet over medium heat, place the buttered and sugared pineapple slices in the pan, and cook for 1–2 minutes on each side until the sugar has lightly caramelized.
Serving
- Place a ring of grilled pineapple in a bowl and top with a big scoop of vanilla ice cream. Drizzle the coconut butterscotch on top and finish with flaky sea salt.
notes
Some brands of coconut milk may separate where the cream sits at the top of the can and the liquid sits at the bottom. If you experience this, scoop out â…“ cup each of the coconut cream and liquid and add them to the pan.
Coconut butterscotch stored in the fridge in an airtight container will keep for up to one week. Reheat before serving.
