Grilled Pineapple Sundaes with Hot Honey and Toasted Coconut

Caribbean cookouts often crown the grill with pineapple rings that caramelize into smoky sweetness. This sundae layers them over vanilla ice cream with hot honey, toasted coconut, and a hit of lime and sea salt.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 58g carbs
• 20g fat

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Ingredients

• 1 medium fresh pineapple, peeled cored and sliced into 1/2-inch rings
• 1 Tbsp neutral oil
• 1/4 cup hot honey
• 1/2 tsp ground cinnamon
• 4 cups vanilla ice cream
• 1/3 cup sweetened shredded coconut
• 4 fresh lime wedges
• pinch flaky sea salt
• for garnish fresh mint leaves

Instructions

1. 1Preheat a grill or grill pan to medium-high heat (about 400°F). Pat the pineapple rings dry with paper towels so they sear instead of steam.
2. 2Brush both sides of each pineapple ring lightly with oil. Place them on the hot grates and grill 3 to 4 minutes per side until deep grill marks appear and the fruit softens and caramelizes at the edges.
3. 3While the pineapple grills, toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes. Tip onto a plate to cool.
4. 4Warm the hot honey with the cinnamon in a small saucepan or microwave-safe cup just until fluid and pourable, about 20 seconds. Stir to combine.
5. 5Transfer the grilled pineapple to a cutting board. Cut each ring into bite-size chunks while still warm.
6. 6Place two scoops of vanilla ice cream into each of four bowls. Top generously with the warm grilled pineapple pieces.
7. 7Drizzle each sundae with the cinnamon hot honey, letting it drip into the melting ice cream. Sprinkle with toasted coconut and a tiny pinch of flaky salt.
8. 8Finish with a squeeze of fresh lime and a few mint leaves. Serve immediately so the hot-cold contrast and smoky-sweet flavors stay vivid.