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 the 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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