Succulent Grilled Pineapple

Pineapple is delicious on its own, but if you want something quick and easy to make for dessert, how about grilling it and topping slices with reduced balsamic vinegar, toasted desiccated coconut and pine nuts, and natural yoghurt. Feel free to make this recipe your own with the addition of diced berries or any other sweet fruit as an extra garnish. Grill the pineapple in advance and simply re-heat on an oven tray for a quick, sure to impress, dinner party dessert or afternoon snack.

Main Image

Grilled Pineapple with Reduced Balsamic, Coconut
and Pine Nuts


1 pineapple

2 – 3 tablespoons toasted pine nuts

2 – 3 tablespoons desiccated coconut or coconut thread

Knob of butter

1 tablespoon balsamic glaze or reduced balsamic vinegar


Small handful mint leaves (optional)

¼ – ½ cup natural yoghurt or crème fraiche

  1. Peel pineapple and cut into slices. To do this cut the top and bottom off the pineapple using a sharp knife. Stand pineapple on one end and use knife to carefully cut off skin, turning pineapple as you go to completely remove skin. Cut whole pineapple into slices, about 1½cm thick. Using a small knife cut a small circle in the middle of each slice to remove tough core and discard (or use a small 2-3cm cookie cutter if you have one). You should end up with pineapple rings.
  2. Toast pine nuts and coconut together in a large dry fry-pan or grill plate on medium heat for 1-2 minutes until golden. Remove from pan and set aside.
  3. Heat a knob of butter in the same pan on medium to high heat. Grill pineapple in batches for about 2 minutes each side until golden and starting to caramelise.

TO SERVE, Place 1-2 slices of pineapple on each plate. Drizzle reduced balsamic around the edge of the plate sprinkle pine nuts and coconut over the balsamic glaze (if using). Sprinkle over a few mint leaves (if using) and serve with yoghurt or crème fraiche.

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