Grilled Pineapple Parfaits with Coconut Ice Cream

Bring the islands to your backyard with these Grilled Pineapple Parfaits, topped with coconut ice cream, and a coconut-macadamia nut crumble.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Hawaiian

Keyword: Grilled Pineapple Parfaits

Servings: people

Author: Susie Bulloch

Preheat the grill. Set your grill to 350 degrees F.
Max brown sugar glaze. In a small bowl, combine the brown sugar and maple syrup.
¼ cup brown sugar, 2 Tablespoons maple syrup
Slice and glaze pineapple. Slice the pineapple into ¾ -nch thick round slices (about 12 slices). Use a spoon to put a dollop of the brown sugar mixture on each pineapple slice. Use the back of the spoon to evenly distribute the mixture over both sides of the pineapple.
1 whole pineapple
Grill the pineapple. Place on the grill grates and cook for 4-8 minutes per side or until you have nice char marks from the grates and the pineapple is heated through.
Toast the coconut and macadamia nuts. Place the shredded coconut and macadamia nuts on a foil-lined baking sheet. Add to the grill and toast for 3-5 minutes, stirring occasionally, until golden brown.
½ cup shredded sweetened coconut, ½ cup crushed macadamia nuts
Chop the pineapple. (Optional) Transfer to a serving platter and chop coarsely. Transfer to a bowl with all of the juices from the cutting board.
Assemble the parfaits and enjoy. Place 2 slices of grilled pineapple in each serving dish, then top with the coconut ice cream, whipped cream, and a sprinkle of the toasted coconut and macadamia nuts. If you chopped your pineapple, you can layer the chunks, ice cream, and whipped cream in parfait dishes. Serve immediately.
½ gallon coconut ice cream, 2 cups whipped cream

Homemade Whipped Cream