Grilled pineapple is a sweet and juicy treat that tastes like a tropical vacation! When grilled, the natural sugars caramelize, making it extra delicious.
Add a dollop of coconut cinnamon whipped cream on top for a creamy twist. It’s a match made in dessert heaven. Trust me, your taste buds will thank you! 🍍✨
I love serving this at summer barbecues; it’s so easy and refreshing. Plus, who can resist warm pineapple with that fluffy whipped cream? It’s a crowd-pleaser for sure!
Key Ingredients & Substitutions
Pineapple: A ripe, sweet pineapple brings joy! If fresh is out of reach, use canned pineapple slices. Just make sure to drain them well before grilling.
Brown Sugar: This adds depth to the pineapple’s flavor, but you can swap it with coconut sugar or even regular granulated sugar if needed—though the taste might be slightly different.
Coconut Cream: Chilled coconut cream creates a rich texture. If you can’t find it, full-fat coconut milk can work, but chill it well and scoop out the cream from the top. You could use heavy whipping cream too, but it’ll change the flavor.
Cinnamon: Ground cinnamon is a must here for that warm taste! If you want something spicier, try using pumpkin pie spice for a fun twist.
How Do You Whip Coconut Cream to Perfection?
The key to fluffy coconut whipped cream is starting with well-chilled coconut cream. Follow these steps for the best results:
- Refrigerate the coconut cream overnight. This helps it separate, so you can scoop out just the cream.
- Discard any liquid left in the can, as we only want the thick creamy part.
- Use an electric mixer on medium speed and beat until you see fluffy peaks; this usually takes about 2-3 minutes.
- Gradually add powdered sugar and vanilla, then whip for another minute until it’s well combined.
Be careful not to over-whip it, or it may become grainy. If it gets too thick, a little splash of coconut milk can help smooth it out!
How to Make Grilled Pineapple with Coconut Cinnamon Whipped Cream
Ingredients You’ll Need:
For the Grilled Pineapple:
- 1 ripe pineapple, peeled, cored, and cut into 1/2-inch thick slices
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
For the Coconut Cinnamon Whipped Cream:
- 1 can (14 oz) coconut cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Fresh mint leaves
How Much Time Will You Need?
This delicious dessert takes about 15 minutes to prepare and grill the pineapple, plus a few extra minutes to whip up the coconut cream. Overall, you should be ready to serve this treat in about 20-25 minutes!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This will ensure that your pineapple gets those lovely grill marks and a nice caramelized finish.
2. Prepare the Cinnamon-Sugar Mixture:
In a small bowl, mix together the brown sugar and ground cinnamon. This will create a sweet and fragrant topping that you’ll sprinkle on your pineapple.
3. Coat the Pineapple:
Take the pineapple slices and sprinkle the cinnamon-sugar mixture generously over both sides. Make sure each slice is well coated for maximum flavor!
4. Grill the Pineapple:
Place the coated pineapple slices on the grill. Let them cook for about 3-4 minutes on each side. You’ll know they’re ready when you see grill marks and they look slightly caramelized.
5. Make the Coconut Cinnamon Whipped Cream:
While the pineapple is grilling, it’s time to whip up the coconut cream. In a mixing bowl, scoop out the chilled coconut cream (make sure to discard any liquid). Beat it with an electric mixer until it’s fluffy and light.
6. Flavor the Whipped Cream:
Add in the powdered sugar and vanilla extract to the whipped coconut cream. Continue to whip the mixture until it’s combined and fluffy. Taste it, and if you’d like it sweeter, feel free to add a bit more powdered sugar!
7. Serve the Grilled Pineapple:
Once the pineapple is grilled, carefully remove it from the grill and allow it to cool slightly. Now you’re ready to serve!
8. Garnish and Enjoy:
Place warm grilled pineapple slices on a serving plate and top each slice with a dollop of the coconut cinnamon whipped cream. Finish off with a sprinkle of fresh mint leaves for a lovely touch. Enjoy your delicious treat!
Can I Use Fresh Pineapple Instead of Canned-Pineapple for the Whipped Cream?
Yes, you can! Just make sure to use a ripe pineapple, and chill the cream thoroughly before you whip it. If you can’t find canned coconut cream, you can also refrigerate a can of coconut milk overnight and scoop out the solid cream that rises to the top. Just discard the liquid!
What if I Don’t Have Brown Sugar?
No worries! You can easily substitute with granulated sugar mixed with a little molasses (about 1 tablespoon of molasses for every cup of granulated sugar) for a similar taste. Alternatively, using regular white sugar is an option, though it won’t add the same depth of flavor.
How Do I Store Leftover Grilled Pineapple and Whipped Cream?
Store leftover grilled pineapple in an airtight container in the fridge for up to 3 days. The whipped cream should also be kept in a separate airtight container and can last for about 4-5 days in the fridge. Just give it a quick whip before using again to restore its fluffiness!
Can I Make This Recipe Vegan?
This recipe is already vegan as it uses coconut cream instead of dairy cream! Just be sure your powdered sugar doesn’t contain any bone char (some brands do). You can check for certified vegan brands if you want to be certain!
