Grilled Pineapple with Coconut Whipped Cream

This dessert hits every note! Sweet, spicy, smoky, and creamy. The pineapple becomes even juicier on the grill, soaking up a rich glaze infused with Noshejan Fuego Fandango, while the coconut whipped cream cools things down with a velvety finish. It’s an unexpected flavor combo that just works!

Servings

4

Prep Time

15 Min

Cook Time

8 Min

Ingredients

For the pineapple:

• 1 ripe pineapple, peeled, cored, and cut into spears or rings
• 2 tbsp honey
• 1 tbsp lime juice
• 2 tsp Noshejan Fuego Fandango
• 1 tbsp melted butter or neutral oil

For the coconut whipped cream:

• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 2 tsp maple syrup
• ½ tsp vanilla extract
• 1 tsp Noshejan Fuego Fandango, mixed with 1 tsp raw or turbinado sugar (for topping)

Instructions

Make the glaze:
In a small bowl, whisk together the honey, lime juice, melted butter, and Fuego Fandango.

Glaze the pineapple:
Brush each piece of pineapple generously with the glaze. Let it sit while the grill preheats.

Grill the pineapple:
Preheat your grill or grill pan to medium-high. Grill pineapple for 3–4 minutes per side, until lightly charred and caramelized.

Make the coconut whipped cream:
Scoop out the solid white cream from the chilled coconut milk (discard the liquid or save for smoothies). Whip the cream with maple syrup and vanilla for about 1–2 minutes.

Serve:
Plate the grilled pineapple warm. Top with a dollop of coconut whipped cream and finish with a sprinkle of the Fuego Fandango sugar blend. Serve immediately.