Grilled Pineapple Hot-Honey Sundae Boats

American summer grilling is not only for steaks—pineapple takes the heat beautifully too. These sundae boats cradle cinnamon-glazed grilled wedges under vanilla ice cream, hot honey, toasted coconut, and peanuts.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 52g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 1 large fresh pineapple
• 3 Tbsp unsalted butter
• 3 Tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup hot honey
• 2 cups vanilla ice cream
• 1/3 cup toasted coconut flakes
• 1/4 cup chopped roasted peanuts
• 4 lime wedges
• 1/2 tsp flaky sea salt
• optional garnish fresh mint leaves

Instructions

1. 1Heat a gas or charcoal grill to medium-high, about 400°F, and oil the grates lightly. Cut the pineapple into four long wedges, leaving the core intact as a handle if desired, and pat the cut faces dry.
2. 2Melt the butter and stir in the brown sugar and cinnamon until a thick glaze forms. Brush the glaze generously over the cut sides of each pineapple wedge.
3. 3Place the wedges cut-side down on the hot grill. Cook undisturbed 3 to 4 minutes until deep grill marks appear and the sugars begin to caramelize without burning.
4. 4Flip and grill the skin side 2 to 3 minutes more just to heat through. Move the boats to a platter and tent loosely with foil while you finish the toppings.
5. 5Warm the hot honey until it loosens into a pourable syrup. Scoop vanilla ice cream into the hollow of each grilled pineapple boat while the fruit is still hot.
6. 6Drizzle the warm hot honey over the ice cream so it melts into glossy rivulets down the pineapple.
7. 7Scatter toasted coconut and chopped peanuts over each boat, then finish with a tiny pinch of flaky sea salt.
8. 8Squeeze a lime wedge over the top, add mint if using, and serve immediately with forks and napkins while the contrast of hot fruit and cold ice cream is strongest.