Grilled Pineapple with Coconut Cinnamon Whipped Cream

This recipe and all of grill week are sponsored by Sprouts Farmers Market.  

Grilled Pineapple with Coconut Cinnamon Whipped Cream

The final post of Grill Week is focusing on the sweeter side of a delicious meal…dessert!

Grilled pineapple may just be the most delicious and EASIEST sweet treat there is around, and can I add that it looks impressive?  Those grill marks on the fruit paired with homemade coconut whipped cream?  The crowd you are serving will go wild (even if it’s just for yourself!)

Grilled Pineapple with Coconut Cinnamon Whipped Cream

Pineapple just screams summer to me, and by placing it on the grill, it takes the flavor of this naturally sweet fruit over the top.

Grilled Pineapple with Coconut Cinnamon Whipped Cream

Now about the coconut whipped cream.  While it may sound intimidating, it’s one of the easiest things to make! The creaminess is the perfect touch for the warm fruit it is paired with.

Grilled Pineapple with Coconut Cinnamon Whipped Cream

Whip up some coconut cream and serve it on top of simple grilled pineapple for a summery sweet… Click To Tweet

Grilled Pineapple with Coconut Cinnamon Whipped Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Sweet Treat, Paleo, Gluten Free, Grain Free, Dairy Free
Cuisine: Dessert
Serves: 4 servings
Ingredients
  • 1 can of full fat coconut milk or coconut cream (refrigerated at least 3 hours)
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • 8 slices of pineapple
  • Misto with extra virgin olive oil, or a small amount of olive oil to brush on the pineapple
Instructions
  1. Remove the coconut cream that rose to the top of the can in the chilled coconut cream can. Beat the cream for a few minutes until it becomes nice, light and fluffy. Add the maple syrup and cinnamon, and adjust to taste.
  2. Heat a grill or grill pan to medium high heat.
  3. Spritz the pineapple slices, or use a brush dipped in olive oil if you don't have a misto, with a small amount of olive oil on each side.
  4. Place the pineapple slices on the grill.
  5. Cook 6-8 minutes on each side, until nicely charred.
Notes
It is best to refrigerate the can of coconut cream over night. This recipe makes more than enough whipped cream for this recipe. It is best served immediately, but it can be stored in the fridge for up to 3 days. It will harden in the fridge, so simply blend it again until creamy. This is great served with berries or on hot coffee/cocoa!

Grilled Pineapple with Coconut Cinnamon Whipped Cream from Treble in the KitchenOther Summer Dessert Recipes:

Blueberry Crisp

Easy and Delicious Blueberry Crisp from Treble in the Kitchen

Strawberry Pie

low FODMAP Strawberry Pie via Treble in the Kitchen

Strawberry Shortcake

low FODMAP Strawberry Shortcake from Treble in the Kitchen

I am sharing this post in partnership with Sprouts Farmers Market. As always all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue sharing quality content with you!

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