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Grilled Pineapple

Grilled pineapple sundaes make for the ultimate summer treat! Sugar rubbed grilled pineapple slices topped with frozen vanilla yogurt and a delicious walnut-graham cracker crumble.

Course Dessert
Cuisine American
Keyword grilled pineapple, how to grill pineapple
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 273 kcal

Ingredients

Pineapple & Frozen Yogurt

  • 1 large pineapple, rind cut off and sliced into 1/2 -3/4 inch slices
  • 1/4 cup light brown sugar, lightly packed
  • Vegetable or canola oil
  • 1 container frozen vanilla yogurt (found near regular ice cream in grocery store)

Walnut Graham Cracker Topping

  • 1/2 cup walnuts, separated
  • 3 sheets graham crackers, crushed
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons white sugar
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon ground cinnamon
  • Small pinch fine sea salt
  • 1 teaspoon pure vanilla extract

Instructions

  1. GRILL: Preheat the grill to medium high heat (about 400 degrees F) or heat the grill pan over high heat. Prepare the grill by cleaning with a grill brush to remove any built-up residue and then oil the grill. I do this by drenching a rolled up paper towel in vegetable oil and, holding it with tongs, rub it liberally over the grill grates (or ridges in a grill pan). (Oil the grill right before adding the pineapple)

  2. PINEAPPLE: Remove the rind and stem from the pineapple and cut into 1/2 to 3/4 inch thick slices (you can also remove core as desired, we just cut it out after it's been grilled). Rub brown sugar over the slices and let stand until grill is fully heated. Place pineapple slices on the grill and cook, flipping once in between until tender, golden, and lightly charred, about 2-4 minutes per side (variation depends on the thickness, ripeness of pineapple, and actual heat of grill) Use a wide metal (sharp) spatula/turner for easy removal and flipping of the pineapple slices. If you find the pineapple sticking at all use a bit more oil on the grill grates.

  3. CRUMBLE: Preheat oven to 350 degrees F. Spray an 8 x 8 pan with cooking spray or line with parchment paper and set aside. Finely chop 1/3 cup of the walnuts and add to a large bowl. Crush the graham crackers into crumbs (using a powerful blender or food processor OR crush in a bag using a rolling pin) and add to the bowl. Add the brown sugar, white sugar, melted butter, cinnamon, salt, and vanilla to the bowl. Stir until combined. Pour mixture into prepared pan and spread evenly into one layer. Bake for 7 to 10 minutes or until lightly browned. Allow to cool and then crumble and sprinkle on top of frozen vanilla yogurt. Coarsely chop the remaining few tablespoons of walnuts and add on top of the crumble.

  4. ASSEMBLE: Place grilled pineapple slices on plates and top each slice with a large scoop of frozen vanilla yogurt. Add the crumble on top and coarsely chopped walnuts. Enjoy immediately.