Grilling fruit is one of the most underrated pleasures of summer, and pineapple is the perfect fruit to grill. Not only is it packed with vitamin C, fiber and manganese, but it’s also anti-inflammatory and digestion-friendly.
Grilled Pineapple with Coconut Whipped Cream + Toasted Pistachios
You might think hey, pineapple is already nice and sweet, why ruin a good thing? But grilled pineapple is next level tasty. Its natural sweetness means it gets beautifully caramelized when you cook it, and the flavor is even richer.
If you don’t have a grill available, never fear—you can get the same effect using a grill pan or nonstick skillet on the stove. It only takes a couple minutes to heat up, which means you get an instant dessert that’s satisfying and guilt-free at the same time.
We topped it with a healthy, coconut milk-based whipped cream, and a lovely mixture of toasted nuts and seeds. Crunchy, creamy, sweet, just what the doctor ordered. You should put this dessert recipe in your rotation even when it’s not summer, since pineapples are easy to find all year round.
If you’re having trouble cutting pineapples just so, check out these tips (plus a pineapple salsa recipe, while you’re at it!).
Grilled Pineapple with Coconut Whipped Cream + Toasted Pistachios
Whipped coconut milk and crunchy pistachios top slightly caramelized pineapple in this summery dessert.
Ingredients
- 1 pineapple cut into 6 even rings/slices crosswise
- For the coconut mousse
- 1/2 cup full fat coconut milk refrigerated overnight
- For the seed topping
- 1 tbsp toasted pistachio
- 1 tbsp toasted almonds
- 1 tsp chia seeds
- Pinch sea salt
- Optional: organic raw honey and shredded coconut
- Top each of the grilled pineapple rings with whipped coconut milk add one tsp nut and seed mix, drizzle with honey and serve.
Instructions
- For coconut mousse
- Add refrigerated coconut milk to a cold bowl and beat with electric mixer until desired thickness. Mix longer if you like more of a whipped cream texture.
- For nut topping
- Place the seeds and nuts into a food processor, add salt and pulse two or three times to roughly crush and combine.
- For pineapple
- Heat pineapple slices/rings for 2-3 minutes on each side, over medium-high heat in a non-stick skillet or on a grill. Transfer to a plate and top with coconut mousse and nut mixture.
- Top grilled pineapple with coconut mousse and nut mixture. Drizzle with organic raw honey and/or shredded coconut if desired.
Tried this recipe?Let us know how it was!
Photos by Ana Stanciu
thank you for recipe sure delicious food 🙂
Oh that looks so wonderful…and I love pineapple!