Grilled Pineapple with Coconut Ice Cream

Grilled Pineapple with Coconut Ice Cream

3 - 4 people
00h 00
1h 05 am
Who says the grill is for meat only? Once you try a grilled pineapple, your head will be in the tropics. Serve it with a thickened sauce of ginger beer, pink peppercorns, mango chutney and a huge scoop of coconut ice cream.

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Ingredients and Method


  • 1 Pineapple
  • 1 tbsp Pink Pepper Grinder
  • 6 tbsp Chutney with Mango & Spices
  • 1 can of Ginger beer 12 oz
  • 1 Cinnamon stick
  • 4 tbsp Passion Fruit Vinegar
  • 4 scoops of (coconut) Ice cream


  1. Heat your barbecue or grill pan to around 360 °F (180 °C). Cut the pineapple into 1/2 inch (1 cm) thick slices. Grill the slices until they get nice grill marks and turn them to create a checker pattern.
  2. Bring the ginger beer to a boil in a pan with the cinnamon stick, pink pepper kernels and passion fruit vinegar. Reduce the mixture until about 1/3 is left.
  3. Serve each pineapple slice with a generous tablespoon of mango chutney, drizzle some of your homemade ginger syrup on top and to complete the feast: top with a generous scoop of coconut ice cream. Serving tip: goes well with a can of ginger beer.