Grilled Pineapple with Coconut & Lime

Step 1

Preheat grill to medium-high heat, about 400°F. If using charcoal, wait until coals are glowing with thin ash layer.

Step 2

Cut pineapple in half lengthwise, leaving crown attached. Scoop out flesh, leaving 1/2-inch shell. Slice flesh into 1/2-inch-thick rings.

Step 3

Toast coconut flakes in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes. Transfer to a bowl.

Step 4

Mix brown sugar, chili flakes, and sea salt in a small bowl. Zest lime into the bowl and stir until combined.

Step 5

Brush pineapple rings and hollowed shells on both sides with coconut oil until lightly coated.

Step 6

Place pineapple rings directly on grates. Grill without moving for 3 minutes until deep caramel marks form.

Step 7

Flip rings and grill another 2-3 minutes until second side is caramelized and fruit is tender when pierced.

Step 8

Transfer grilled pineapple to a cutting board. Grill hollowed shells 2 minutes per side until charred.

Step 9

Arrange pineapple on a platter. Sprinkle generously with brown sugar–chili mixture, then toasted coconut flakes.

Step 10

Squeeze lime juice over top and scatter mint leaves. Serve warm with ice cream if desired.