Food & Cooking Recipes Dessert & Treats Recipes Grilled Pineapple with Coconut Sorbet 3.1 (33) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 It's okay to have dessert -- in moderation. Here we jazzed up grilled pineapple with fresh mint and mini scoops of sorbet. Ingredients Vegetable oil, for grates or pan 1 pineapple, peeled, cut crosswise into 4 thick slices, and cored 2 tablespoons honey ⅛ teaspoon cayenne pepper 1 cup coconut sorbet ¼ cup torn fresh mint leaves, for garnish Directions 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. Rate it Print