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Grilled Pineapple with Coconut Sorbet


It's okay to have dessert -- in moderation. Here we jazzed up grilled pineapple with fresh mint and mini scoops of sorbet.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • Vegetable oil, for grates or pan
  • 1 pineapple, peeled, cut crosswise into 4 thick slices, and cored
  • 2 tablespoons honey
  • 1/8 teaspoon cayenne pepper
  • 1 cup coconut sorbet
  • 1/4 cup torn fresh mint leaves, for garnish


  1. Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint.

Cook's Notes

To peel the pineapple: Using a chef's knife, trim the top and bottom, remove the peel, and slice the fruit. Cut out the tough core with a paring knife.

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