The ultimate summertime dessert! Sweet grilled pineapple is topped with frozen yogurt & a luscious maple rum sauce.
If my family has anything to do with it, grilled pineapple desserts are going to be a regular part of our meals this summer. They went crazy for this easy fruit dessert (it even rivaled the homemade ice pops), and my husband and I are “forever fans” of the spiced maple rum sauce.
I chose to top the grilled pineapple slices with frozen yogurt, but almost any ice cream alternative will do, which means that this dessert can be transformed into a dairy-free/vegan treat with very little effort (more on the below).
Peeling and cutting pineapple is easier than it may seem. My tutorial How to Choose & Cut a Pineapple includes step-by-photos and tips that will make you a pineapple master in no time!
Arrange the pineapple slices on a baking sheet or large cutting board in a single layer. This will make it easy to oil the pineapple and transport it to the grill.
Lightly pat the pineapple slices with paper towel to remove excess moisture – this will help the oil to stick. Lightly mist both sides of the slices with an olive oil spray.
The pineapple slices take just a couple of minutes per side to grill.
Let’s talk about the sauce. How can something that takes just a few minutes to make taste so darn good?! Melt the butter and whisk in a little cornstarch for thickening. Slowly whisk in the maple syrup (please use the real stuff – the taste is everything!) and dark rum. Whisk for another couple of minutes to thicken it up. That’s it!
Can grilled pineapple be reheated?
Grilled pineapple is best straight from the grill. But if you have leftovers, reheating is an option. A quick blast in the microwave – 15 to 20 seconds – should do the trick.
How to make this recipe vegan:
Super simple! The obvious swap is the frozen yogurt. Most grocery stores sell vegan alternatives in the regular ice cream section. Almond milk, coconut milk, oat milk and soy milk versions are all good options.
For the sauce, use coconut oil in place of butter. I’ve checked the sites for multiple rum manufacturers and all of them, so far, claim to be vegan. Be sure to double check with the manufacturer if this is a concern for you.
Heat a grill to medium heat. Lightly oil the grill.
Arrange the pineapple slices on a baking sheet and lightly spray both sides with olive oil spray.
Grill the pineapple until grill marks appear and the pineapple is starting to soften, about 2 minutes per side.
Place one pineapple slice on each plate and top each with ½ cup frozen yogurt, 2 teaspoons sauce and 2 teaspoons chopped pecans.
Melt the butter in a medium saucepan set over medium heat.
Whisk in the cornstarch until incorporated with the butter. Whisk for 30 seconds.
Slowly add in the maple syrup, rum, nutmeg and cinnamon.
Simmer the mixture, whisking constantly, until it thickens slightly, about 2 minutes.
*Nutritional information and WW points do not include the frozen yogurt, which makes it easier to calculate the nutritional values of the entire dessert if you use an alternative to frozen yogurt. Alternatives could include regular ice cream, soy ice cream, coconut milk-based ice cream and others.
Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
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