American · Dessert
Grilled Pineapple with Cinnamon
Fresh pineapple rings are brushed with a cinnamon-spiked brown butter glaze and grilled until deeply caramelized at the edges, then served warm over cool Greek yogurt with fresh mint. The contrast of hot, smoky-sweet fruit against cold, tangy yogurt makes this a light, fast American summer dessert built for an outdoor grill.
$1
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
160Calories
2.6gProtein
6gFat
25.7gCarbs
20.6gSugar
2.4gFiber
50mgSodium
15mgChol
3.7gSat Fat
192mgPotassium
58mgCalcium
0.7mgIron
0.1mcgVitamin B12
62.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea with Honey
local
Rum Punch
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Peel and core the pineapple, then slice into 6 thick rings, patting them dry with a towel.
2
Whisk the melted butter, brown sugar, ground cinnamon, and vanilla extract together in a small bowl to form a loose glaze.
3
Heat a griddle pan or outdoor grill to medium-high and brush the grates lightly with a little of the butter mixture.
4
Brush both sides of the pineapple rings generously with the cinnamon-butter glaze.
5
Grill the pineapple rings for 3-4 minutes per side, brushing with any remaining glaze, until deep caramelized char lines form and the edges soften.
6
Transfer the grilled rings to two bowls, dividing evenly.
7
Dollop the chilled Greek yogurt alongside the warm pineapple and scatter the torn mint leaves over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g Pineapple, cored and cut into thick rings,
- 12g12g Butter, melted,
- 14g14g Brown Sugar,
- 2g2g Cinnamon Ground,
- 2g2g Vanilla Extract,
- 2g2g Mint, torn, for garnish, garnish, 1
- 40g40g Greek Yogurt, chilled, for serving, 1
