On the 4th of July, the Englishman and I were doing some shopping at Sprouts when we spotted a sign that said Maui Gold pineapples 2 for $5. If you recall from my Maui pineapple post, Maui Golds are a rare commodity on the mainland and when you find them, you buy them. We practically trampled over some of our fellow shoppers to get our hands on the delicious fruit, and immediately decided to make a grilled pineapple dessert to go with our 4th of July feast.
I’ve been meaning to grill pineapple for a while now, so it was definitely fate that these wonderful Maui Golds fell into our hands. While most grilled pineapple dessert recipes recommend you soak your pineapple in rum before grilling, I decided to try something different and used some of Veev’s new Coconut Colada instead.
Remember Veev? I partnered with them last fall when I created a flourless chocolate cake to pair with their PEARsecco, and the team was kind enough to send me a bottle of their Coconut Colada to try, which has the lovely flavors of a pina colada without the extra sugar and calories (each serving is 125 calories and sweetened with agave nectar).
While it is perfectly acceptable to drink Veev on its own over ice, I decided to use is as a base for my grilled pineapple dessert and it was delicious. I just added some cinnamon, vanilla and a pinch of sugar to the Veev Coconut Colada mixture and then covered some pineapple slices in it.
If you have never grilled pineapple before, you are missing out! The grill really brings out the sweetness in the pineapple and it is the perfect dessert to serve over some ice cream. Of course it is preferred if you use Maui Gold pineapples, but I won’t hold that against you if you don’t use them.
1/2 pineapple, cored and sliced into spears or rings
1 oz Veev Coconut Colada
1 tsp cinnamon
1 tsp vanilla
Pinch of sugar
In a small bowl mix your Veev, cinnamon, vanilla and sugar. Gently place each pineapple spear or ring in the bowl and cover with the mixture.
Your pineapple will be perfect as is to enjoy as a dessert, but if you want to take it to the next level, spoon some ice cream of your choice into bowls (I used vanilla coconut milk ice cream) and cut your pineapple into small pieces and place on top of the ice cream. I also had some of Larabar’s renola that I used for a grain-free nutty topping.
What’s the next fruit I should grill next? I really want to try grilled peaches.