Ever since I made grilled pineapple salsa with jerk pork tenderloin, I’ve been having a major foodie crush on grilled pineapple. For one thing, it’s beautiful charred with black around the edges and slashing through the sunshine colored fruit. Another big reason is well, it’s just so damn good. It’s like tangy juicy sweet nectar filling your mouth.
I had to think of another excuse to make grilled pineapple. And there will be more. Grilled pineapple for dessert still classifies as healthy if you don’t go too overboard with the chocolate sauce. For the chocolate sauce, I used a mixture of semisweet chocolate, cinnamon, and cayenne as I found that for me, as well I suspected many others, semisweet was more convenient than Mexican chocolate bars. I had some in my cupboard already and there isn’t Mexican chocolate on the island of Okinawa as far as I know.
It’s getting so hot and humid here, almost too hot to sit by the fire which is a shame as it’s one of Matt and my favorite past times together. Spending the evening watching the flames dance and drinking our favorite wine never gets old.
The chocolate sauce makes enough for several servings so if you want to make another pineapple for a larger crowd, just grill another pineapple.
- 1 fresh pineapple, cut into ½ inch slices with skin and core removed
- 4 ounces semisweet chocolate
- ⅔ cup heavy cream
- ¾ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 2 Tablespoons finely chopped almonds
- Peel and remove ends of pineapple. Cut into slices ⅓ to ½ inch thick. Cut out core carefully to keep outside intact.
- Heat grill to high, sear both sides of pineapple for a couple minutes, until nice char marks develop.
- To make sauce, over medium heat bring cream to a simmer (just around the edges not boiling). Lower heat to medium low, add chocolate, cinnamon and cayenne. Stir. Keep mixture warm over low heat until ready to serve as it does not reheat well in microwave.
- Serve 1-2 slices pineapple with vanilla ice cream if desired. Drizzle 2 Tablespoons sauce and serve with a tiny bit of chopped almonds to top.