Grilled Pineapple with Coconut & Lime
Sweet, caramelized pineapple rings kissed with char, finished with toasted coconut, lime zest, and a hint of chili for balance. Serve as a vegetarian main with coconut rice or as dessert.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 2g
Ingredients
- 1 whole (about 3 lbs) fresh pineapple
- 2 tbsp coconut oil
- 3 tbsp brown sugar
- 1 whole lime
- ½ cup unsweetened coconut flakes
- ¼ tsp red chili flakes
- ½ tsp sea salt
- 8 leaves fresh mint leaves
- 1 serving per person vanilla ice cream or coconut sorbet (optional)
Instructions
- 1
Preheat grill to medium-high heat, about 400°F. If using charcoal, wait until coals are glowing with thin ash layer.
- 2
Cut pineapple in half lengthwise, leaving crown attached. Scoop out flesh, leaving 1/2-inch shell. Slice flesh into 1/2-inch-thick rings.
- 3
Toast coconut flakes in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes. Transfer to a bowl.
- 4
Mix brown sugar, chili flakes, and sea salt in a small bowl. Zest lime into the bowl and stir until combined.
- 5
Brush pineapple rings and hollowed shells on both sides with coconut oil until lightly coated.
- 6
Place pineapple rings directly on grates. Grill without moving for 3 minutes until deep caramel marks form.
- 7
Flip rings and grill another 2-3 minutes until second side is caramelized and fruit is tender when pierced.
- 8
Transfer grilled pineapple to a cutting board. Grill hollowed shells 2 minutes per side until charred.
- 9
Arrange pineapple on a platter. Sprinkle generously with brown sugar–chili mixture, then toasted coconut flakes.
- 10
Squeeze lime juice over top and scatter mint leaves. Serve warm with ice cream if desired.
Tools you’ll need
- grill (charcoal or gas)
- grill tongs
- large chef's knife
- cutting board
- 12-inch skillet
- wooden spoon
- small mixing bowl
- microplane or zester
- pastry brush
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