Sunshine on a plate! Warm, caramelized pineapple topped with vanilla bean ice cream and a dreamy caramel drizzle. Simple, sweet, and seriously irresistible. Perfect for your next summer night treat!
For the Pineapple
1 fresh pineapple, peeled, cored, and cut into rings or spears
2 tablespoons brown sugar
1 teaspoon ground cinnamon
.
For the Caramel Sauce:
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
.
For Serving:
Vanilla bean ice cream (1 scoop per serving)
Fresh mint (optional, for garnish)
In a large bowl, toss the pineapple slices or spears with brown sugar and cinnamon. Let sit for 5–10 minutes to allow the flavors to soak in.
Preheat your grill or grill pan to medium-high heat. Grill the pineapple for 2–3 minutes per side until caramelized grill marks appear and the fruit is warm and slightly softened. Remove from heat and set aside.
In a small saucepan over medium heat, melt the sugar until it becomes a golden brown liquid, swirling occasionally (do not stir). Carefully add butter and whisk until melted. Slowly pour in the cream, whisking constantly—be cautious as it may bubble up. Cook for another 1–2 minutes until smooth and thickened.
Place 1–2 grilled pineapple slices or spears on each plate or bowl. Top with a scoop of vanilla ice cream. Drizzle generously with warm caramel sauce.
Garnish with a sprig of fresh mint and serve immediately.
