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Delicious Grilled Pineapple Recipe with Easy Coconut Cinnamon Whipped Cream

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A refreshing and light dessert featuring tender grilled pineapple topped with creamy coconut cinnamon whipped cream, perfect for summer and quick to prepare.

Ingredients

Scale
  • 1 medium ripe pineapple (about 34 cups sliced)
  • Olive oil or coconut oil for brushing
  • 1 can full-fat coconut milk (chilled overnight to separate cream)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons powdered sugar or maple syrup
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Cut off the top and bottom of the pineapple. Stand upright and slice off the skin, removing any eyes with a paring knife. Cut into ¾-inch thick rings or wedges (about 3-4 cups total).
  2. Preheat grill or grill pan to medium-high heat (around 375°F). Lightly oil the grates or pan to prevent sticking.
  3. Brush both sides of each pineapple piece with a thin layer of coconut or olive oil.
  4. Grill pineapple slices for 3-4 minutes per side until grill marks appear and pineapple is tender but holds shape.
  5. While grilling, open the chilled can of coconut milk and scoop out the thick cream into a chilled mixing bowl.
  6. Add ground cinnamon, powdered sugar or maple syrup, and vanilla extract to the coconut cream. Whip with an electric mixer or whisk until light and fluffy, about 3-5 minutes.
  7. Arrange grilled pineapple on a serving plate and top or serve alongside the coconut cinnamon whipped cream. Optionally garnish with a pinch of cinnamon or toasted coconut flakes.

Notes

Chill the coconut milk can overnight to separate the cream for best whipping results. Use a light coating of oil on pineapple to prevent sticking and encourage caramelization. Whip the coconut cream fresh before serving for best texture. If no grill is available, broil or pan-sear pineapple slices as alternatives.

Nutrition

Keywords: grilled pineapple, coconut whipped cream, cinnamon, summer dessert, dairy-free, vegan, tropical dessert, easy dessert