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

Total time: ~40 minutes

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

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 (varies by variety and heat level)

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 your oven to 350°F (175°C). In a food processor, pulse together the flour, butter, brown sugar, vanilla, cinnamon, allspice, and salt until the mixture resembles coarse crumbs. Add the sliced almonds and pulse 3–5 more times just to combine. Spread on a baking sheet and bake for 15–20 minutes, stirring once or twice, until golden brown. Let cool.
2. Make the Chili Caramel Sauce: In a medium saucepan, combine the sugar and water over medium heat. Without stirring, cook until it bubbles and turns light amber, about 5–7 minutes. Turn off the heat and immediately add the butter—stand back, it will bubble. Stir vigorously. Add the cream and vanilla and stir until smooth. Season with salt, and add chili powder 1 tsp at a time, tasting as you go. I use 2–2.5 tsp for a noticeable but balanced heat. Set aside. (If made ahead, gently rewarm before serving.)
3. Grill the Pineapple: Preheat grill to high. Turn one burner to medium for zone cooking. Peel and cut the pineapple into 3/4" thick rounds, and use a knife or pastry cutter to remove the circular core. Brush pineapple slices with melted butter and sprinkle with sugar. Grill over medium burner, lid closed, for 5 minutes. Flip, baste with more butter, and sprinkle more sugar. Repeat until both sides are caramelized and pineapple is soft but not mushy, 15–20 minutes total.
4. To Serve: Place a grilled pineapple slice on each plate. Top with a scoop of vanilla ice cream, a generous spoonful of almond crumble, and a drizzle of chili caramel sauce. Garnish with fresh mint and serve immediately.

Caramel Tips: Be patient—don’t stir the sugar and water as it cooks. Swirl if browning unevenly. If the edges burn, use a wet pastry brush to clean the sides of the pot.

Caramel color guide:
• Light amber = mild flavor
• Deep honey-gold = rich and balanced (ideal)
• Mahogany = too far—likely bitter
Remember, it keeps cooking even after the heat is off.