Name: Grilled Pineapple with Brown Sugar Lime Sauce
Prep time: 5 min
Total time: 10 min
Ingredients: ¼ cup brown sugar; 2 tablespoons coconut oil; 2 tablespoons fresh lime juice; ¼ teaspoon vanilla extract; pinch sea salt; 1 pineapple (peeled and sliced); Vanilla frozen dessert (non-dairy ice cream, frozen yogurt or ice cream)

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grilled pineapple with brown sugar lime sauce vegan gluten free best recipe

Firing up the grill this weekend?

Impress your tastebuds with this summertime dessert!

Grilled Pineapples with Brown Sugar Lime Sauce and a scoop of your favorite frozen treat…

Grilling isn’t just for hot dogs and hamburgers anymore!

Keep that bbq warm for serving up a quick and easy, sure to please dessert!

Grilling pineapple brings out the natural sugars and the sauce…oh the sauce, I have died and gone to heaven! Vanilla brown sugar syrup balanced with fresh lime juice and coconut oil!

Grilled Pineapple with Brown Sugar Lime Sauce

The best recipe for Grilled Pineapple with Brown Sugar Lime Sauce

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Prep Time: 5

Grilling Time: 5

Total Time: 10

Course: Dessert, Snack

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 226kcal

Cost: $10

Ingredients

¼ cup brown sugar
2 tablespoons coconut oil
2 tablespoons fresh lime juice
¼ teaspoon vanilla extract
pinch sea salt
1 pineapple peeled and sliced
Vanilla frozen dessert non-dairy ice cream, frozen yogurt or ice cream

Instructions

In a small sauce pan, whisk together brown sugar, coconut oil, fresh lime juice, vanilla and sea salt over medium-low heat until bubbly. Reduce heat and simmer until sauce thickens slightly (5 minutes). Remove from heat and set aside.
Place pineapple slices on a medium-high grill. Cook for 3-5 minutes (or when grill marks start to appear), flip and cook again for 3-5 minutes.
Remove from grill, drizzle with sauce, top with frozen dessert and enjoy 🙂

Notes

Happy Grilling 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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