Desserts > Dessert Presentation > Serving Suggestions > Serving with Fresh Fruit (Seasonal Pairings)

Grilled Pineapple with Coconut Cream and Toasted Macadamia Nuts

Elevate your dessert presentation with this tropical delight. Grilled pineapple offers a caramelized sweetness that pairs beautifully with rich coconut cream and crunchy macadamia nuts. Perfect for summer gatherings.

Prep Time
20 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 1 medium Fresh Pineapple
  • 1 can (13.5 oz) Coconut Cream
  • 1/2 cup Macadamia Nuts
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Lime Juice
  • sprigs Optional: Fresh Mint

Preparation

Begin by preparing the pineapple. Cut off the top and bottom, then carefully remove the skin, ensuring to remove all the 'eyes'. Cut the pineapple into rings, about 1/2 inch thick.

Grilling the Pineapple

Preheat your grill to medium heat. Lightly brush the pineapple rings with brown sugar. Grill for 3-5 minutes per side, or until grill marks appear and the pineapple is slightly softened and caramelized. Watch carefully to prevent burning.

Toasting the Macadamia Nuts

While the pineapple is grilling, toast the macadamia nuts. You can do this in a dry skillet over medium heat for about 5-7 minutes, stirring frequently, until they are lightly golden and fragrant. Alternatively, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes. Once toasted, roughly chop the nuts.

Preparing the Coconut Cream

Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated can. Discard the watery liquid at the bottom or reserve it for smoothies. Add the lime juice to the coconut cream and gently whip until smooth and slightly fluffy.

Assembling the Dessert

Place a grilled pineapple ring on each plate. Spoon a generous dollop of coconut cream on top of the pineapple. Sprinkle with toasted macadamia nuts. Garnish with fresh mint sprigs, if desired.

Seasonal Pairing Notes

Pineapple is best enjoyed during the warmer months. For a fall twist, consider grilling apples or pears instead, pairing them with a spiced whipped cream and toasted pecans. In winter, blood oranges grilled and served with mascarpone cheese and candied walnuts offer a festive alternative. Spring could feature grilled peaches or nectarines with honey-lavender infused yogurt and almond slivers.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 180-220 kcal
  • Fat: 12-15g (mostly from coconut and macadamia nuts)
  • Carbohydrates: 15-20g (mostly from pineapple and brown sugar)
  • Protein: 2-3g

Other Important Considerations for Nutrition

This dessert is relatively high in fat due to the coconut cream and macadamia nuts. Consider using light coconut milk for a lower-fat option, though the texture will be less rich. Adjust the amount of brown sugar to control the sweetness. If using canned pineapple, choose unsweetened varieties. This recipe can be easily adapted for vegan diets.

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FAQ

  • Can I use canned pineapple?

    While fresh pineapple is preferred for its flavor and texture, canned pineapple rings can be used as a substitute. Be sure to drain them well and pat them dry before grilling to prevent them from becoming soggy.
  • How can I make this dessert vegan?

    This dessert is naturally vegan as long as you ensure your brown sugar is vegan-friendly (some brands use bone char in the refining process). All other ingredients are plant-based.