Tasty Tropical Treat



So by now you’ve figured out you can do your veggies on the grill but have you ever considered dessert? You might be surprised!


4 Slices of fresh pineapple, approx. ½ inch thick

1 teaspoon cracked black or green pepper


4 scoops vanilla ice cream

(keep frozen until ready to serve)



¾ cup fresh orange juice

1 tablespoon honey

1 tablespoon fresh lime juice

2 teaspoons cornstarch




In a small saucepan combine the glaze ingredients and whisk until smooth. Over medium-high heat, bring to a boil and cook until thickened, about 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.


Brush the cooking grates clean and prepare the grill for indirect cooking over medium heat (350° to 450°F). Season both sides of the pineapple slices with peppercorns. Grill the pineapple over indirect medium heat.  Keep the lid closed as much as possible and grill until well marked, about 6 to 8 minutes, turning once. Remove the pineapple slices from the grill, top each with a scoop of ice cream and drizzle with the glaze. Serve immediately.




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