A quick and easy dessert recipe to impress guests at your next summer barbecue!
Grilled pineapple with smoked salted caramel
This recipe is by Appliances Online culinary expert, Russell Crosdale.
- 1 large pineapple skin removed and cut into rings or one large can of pineapple rings
- 1 cup caramel topping
- 1 tsp salt
- 4 wafer ice cream cones
- 3 tbsp shredded coconut
- vanilla ice cream (to serve)
Preheat your BBQ to high.
Combine the caramel topping with the salt and whisk to combine. Put in the fridge to set.
If using fresh pineapple, remove the top, remove the skin and cut into slices of about 2.5cm. If using canned pineapple, remove from the juice and set aside.
Grill the rings on the BBQ for 2-3 minutes each side until darkened to your liking. Remove from the heat and place in the fridge to cool down as this dish is served cold.
Once the pineapple is cold, remove from the fridge.
Layer the base of a plate with the crushed wafer cone.
Place the pineapple ring on top of the wafer and top with a scoop of ice cream.
Drizzle liberally with the caramel and salt mixture.
Top with the shredded coconut.
This recipe was made with the Napoleon Rogue SE 525 Stainless Steel LPG BBQ.
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