Hello Everyone! Pineapples are packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can fight inflammation and disease. They are especially rich in vitamin C, which is essential for growth and development, a healthy immune system, and aiding the absorption of iron from the diet.

Firing up the barbie tonight? This may be one of the most delicious ways to eat a pineapple! Try this Grilled Pineapple Dessert for a healthy alternative that’s fast and tasty. The tequila adds a tart flavour to balance the natural sweetness of the pineapple, and the sugar from the caramel. You may also substitute the tequila out for rum instead, or whatever bevvy tickles your taste buds.

There was no doubt that I wanted to buy a whole tub of ice cream to pair with this dessert, especially after all the summer heat we’ve been experiencing. But given the circumstances of Enhanced Community Quarantine, my priorities were focused elsewhere. Considering the capacity of my freezer, I first made sure that it was full of seafood that would last us until our next grocery trip, which is every two weeks now to limit the time I spend outdoors amidst the on-going pandemic.

But by all means, feel free to get creative by serving it with ice cream for a warm (and cold at the same time), sweet, tart, and creamy dessert. Take it to another level by topping the dessert off with nuts or granola to add a fun crunch to it!

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 2-3

INGREDIENTS

For the grilled pineapple

• 1 medium-sized pineapple
• 1 shot tequila (or rum)
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg

Optional:

For the vegan caramel sauce

• 1 cup raw sugar
• 1/2 cup soy milk
• 60g unsalted margarine
• 1 tbsp vanilla extract
• 1 tsp salt (or to taste)

To garnish/serve with

• Fresh mint leaves
• Handful of granola
• Ice cream (flavour of choice)
• Nuts of choice, roughly chopped

METHOD

1. Prepare Pineapple: Remove the leafy crown with a sharp knife and cut a thin slice from the base. Slice the skin away from top to bottom, removing any brown eyes as you go.
2. If you have a pineapple corer at home, use this before cutting your pineapple into rounds. Otherwise, cut the pineapple into 6-8 rounds, and like me, use a round cookie cutter to cut the cores out of each round.
3. Set aside on a plate and coat with the ground cinnamon and nutmeg. Optional, spike the pineapple rounds with a shot of tequila.
4. Vegan Caramel Sauce: Combine all the ingredients in a small saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery, about 6 to 9 minutes. Keep in mind that the caramel thickens more as it cools.
5. Grilled Pineapple: Preheat grill pan over high heat. Slightly oil the grill and then carefully place each round into the pan. Cook until grill marks form, about 4 to 5 minutes per side. Once done, remove from the pan and transfer to a serving dish.
6. Serve: Top with a squeeze of fresh lime juice, drizzle with the vegan caramel sauce, and sprinkle with fresh mint. Serve with ice cream flavour of choice topped with some roughly chopped nuts for some crunch, if desired. Enjoy!

Notes:

• You may also opt to drizzle the pineapple slices with homemade salted caramel sauce instead.
• Any homemade caramel sauce can easily be made ahead; great served warm, at room temperature or chilled with refrigeration. Refrigerate in an airtight container for up to 2 weeks. You can warm it slightly to make it more drizzle-able before use.

BON APPÉTIT

– Ally xx