Grilled Pineapple with Chili Caramel

When it comes to dessert, I usually lean savoury—I'd almost always choose another appetizer over something sweet. So when I do make dessert, I like to add a little savoury edge—a certain je ne sais quoi. This one has it. It’s smoky, spicy, nutty, a little salty, and just sweet enough. It’s exactly what I crave after a good summer dinner, especially with a cold drink in hand.

Grilled Pineapple with Chili Caramel Sauce

Serves: makes 5–6 portions (depending on size of pineapple)

Total Time: ~40 minutes

Ingredients

Almond Crumble

• ¾ cup (75 g) all-purpose flour
• 5 tbsp (75 g) salted cold butter, cubed
• ¼ cup (50 g) brown sugar
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp ground allspice
• Pinch of salt
• ¾ cup (75 g) sliced almonds

Chili Caramel Sauce

• 1 cup (200 g) granulated sugar
• ¼ cup (60 mL) water
• 6 tbsp (85 g) salted cold butter, cubed
• ¼ cup (60 mL) heavy cream
• 1 tsp vanilla extract
• Generous pinch of salt
• 1–2 tsp chili powder, to taste

Grilled Pineapple

• 1 ripe pineapple
• 2 tbsp (30 g) salted butter, melted
• 2 tbsp (25 g) granulated sugar

To Serve

• Vanilla ice cream
• Fresh mint leaves

Instructions

1. Make the Almond Crumble: Preheat oven to 350°F (175°C). In a food processor, pulse flour, butter, brown sugar, vanilla, cinnamon, allspice, and salt until mixture resembles coarse crumbs. Add sliced almonds and pulse 3–5 times. Spread on a baking sheet and bake 15–20 minutes, stirring once or twice, until golden brown. Let cool.
2. Make the Chili Caramel Sauce: In a medium saucepan, combine sugar and water over medium heat. Without stirring, cook until mixture turns light amber (5–7 minutes). Remove from heat and immediately add butter. Stir vigorously, then add cream, vanilla, salt, and chili powder to taste. Set aside.
3. Grill the Pineapple: Preheat grill to high. Peel and cut pineapple into ¾” rounds; remove cores. Brush with melted butter and sprinkle with sugar. Grill over medium heat, lid closed, for 5 minutes per side, brushing with more butter and sugar as it caramelises. Continue until well charred and tender, about 15–20 minutes total.
4. To Serve: Place a grilled pineapple slice on each plate. Top with vanilla ice cream, almond crumble, and chili caramel sauce. Garnish with fresh mint. Serve immediately.

Notes

Caramel Tips: Don’t stir sugar-water mixture while cooking. If browning unevenly, swirl pan gently. Clean edges with a wet pastry brush. Aim for a deep honey-gold colour for best flavour.

Shopping List

⬜ All-purpose flour (¾ cup / 75 g)
⬜ Salted butter (13 tbsp / 190 g total)
⬜ Brown sugar (¼ cup / 50 g)
⬜ Vanilla extract (2 tsp)
⬜ Ground cinnamon (¼ tsp)
⬜ Ground allspice (⅛ tsp)
⬜ Sliced almonds (¾ cup / 75 g)
⬜ Granulated sugar (1 cup + 2 tbsp / 225 g)
⬜ Heavy cream (¼ cup / 60 mL)
⬜ Salt (pinch)
⬜ Chili powder (1–2 tsp)
⬜ 1 ripe pineapple
⬜ Vanilla ice cream
⬜ Fresh mint leaves