Food & Cooking Recipes Dessert & Treats Recipes Grilled Pineapple with Coconut Sorbet 3.1 (33) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print 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. Print