Ingredients
For the fruit:
- 1 large pineapple (peeled and cut into 1/2-inch thick rings)
- 1/2 lime, juiced (to brush on pineapple before grilling)
For the assembly:
- 8 scoops premium vanilla ice cream
- 2 cups heavy whipping cream (whipped to soft peaks)
- 1/2 cup caramel sauce
- 1/4 teaspoon flaky sea salt (to enhance caramel)
- 1/3 cup toasted almond slivers
- 1/2 cup toasted shredded coconut
- 12 fresh mint leaves
Step 1: Prepare the Pineapple and Heat the Grill
- 1 large pineapple, peeled and cut into 1/2-inch thick rings
- 1/2 lime, juiced
Peel the large pineapple and cut it into 1/2-inch thick rings (note: the original steps mention 1/4 inch, but 1/2-inch rings hold up better to grilling and provide a more substantial base for toppings).
Heat your grill to high heat, aiming for around 400-450°F.
While the grill preheats, juice the lime and have it ready to brush on the pineapple—this acid will caramelize beautifully on the hot grill and add brightness to balance the sweetness.
Step 2: Grill the Pineapple Rings
- pineapple rings from Step 1
- lime juice from Step 1
Once the grill is hot, brush both sides of each pineapple ring lightly with the lime juice.
Place the rings directly on the grill grates and cook for 2 minutes without moving them—this creates those beautiful caramelized char marks.
Flip carefully and grill the other side for another 2 minutes until the pineapple develops deep golden-brown marks and becomes slightly translucent at the edges.
I find that pineapple releases its natural juices when heated, creating a wonderful caramelized exterior while staying tender inside.
Step 3: Assemble and Serve
- grilled pineapple rings from Step 2
- 8 scoops premium vanilla ice cream
- 2 cups whipped heavy cream
- 1/2 cup caramel sauce
- 1/4 teaspoon flaky sea salt
- 1/3 cup toasted almond slivers
- 1/2 cup toasted shredded coconut
- 12 fresh mint leaves
Transfer each warm grilled pineapple ring to a serving plate.
Working quickly while the pineapple is still warm, place 2 scoops of premium vanilla ice cream in the center of each ring—the warmth of the fruit will begin melting the ice cream slightly, creating a wonderful contrast in temperatures.
Dollop a generous spoonful of whipped cream over the ice cream, then drizzle with caramel sauce and sprinkle with a pinch of flaky sea salt.
I like to add the salt right after the caramel because it enhances the caramel’s depth and cuts through the sweetness.
Top with toasted almond slivers and toasted shredded coconut, then finish with a few fresh mint leaves for color and a cool, aromatic accent.
Serve immediately.
