Grilled Pineapple with Toasted Coconut and Lime.
A few months after our wedding, Mr. How Sweet and I went shopping to complete our registry.
One of the things we bought was a cast iron grill pan.
I’m sure you can imagine how thrilled Mr. How Sweet was about this, especially after carrying the heavy pan (along with other miscellaneous items) around for a few hours.
He was even more thrilled about it the next morning when he woke up in his trance at 5am and kicked it as hard as he could with his foot. That was an accident, of course. Have you ever kicked a cast iron pan? It’s not pretty. I wasn’t surprised, because in the mornings Mr. How Sweet stumbles around like he had 16 tequila shots the night before and is now blind.
A few days later, I attempted to season the cast iron pan, almost burning down our love shack.
That probably would have been the best thing to ever happen to Mr. How Sweet’s bachelor pad. Just sayin’.
Needless to say, the cast iron grill pan went into the basement, never to be seen again. I’m surprised it even made it’s way to our new house.
I had to dig it out for this pineapple.
I’m afraid of the grill. I am convinced that I will blow myself up if I use it alone, so I leave that task to the ‘Grill Sargent,’ as he so creatively named himself this week.
After grilling the pineapple, it becomes slightly caramelized and is just scrumptious. The toasted coconut adds a crunchy, creamy texture, and a light spritz of lime pulls it all together. It makes the perfect Summer side dish.
Since the pineapple and lime combo is fairly acidic, I would suggest pairing it with something much less acidic. (Like. . .bacon. Just kidding. Sort of.)
If not, you will end up burning the bejesus out of your lips.
I’ve experieced this first hand after Mr. How Sweet and his friends thought it would be a wise idea to soak pineapple in vodka for 3 weeks, then eat it and make smoothies with it.
Yeah. That was fun.
Grilled Pineapple with Toasted Coconut and Lime
3 pineapple slices, 2 inches thick
2 tablespoons toasted coconut
1 lime, cut into wedges
Heat grill or grill pan. Grill pineapple until it slightly caramelizes. Transfer to plate. Top with coconut and granish with lime wedges.
Even though Mr. How Sweet is an old man had most items on our registry already since he had lived on his own for so long, I was scared to used them. Many of them were encrusted in some sort of . . . goo.
We bought what we really needed.
Mr. How Sweet decided that I really needed a mink wrap. It was the end of winter and we had many gift cards to use up. I guess he is alright.
Tomorrow How Sweet It Is will be experiencing some routine maintenance and may be down for most of the day. Make sure to check back in on Sunday!
62 Comments on “Grilled Pineapple with Toasted Coconut and Lime.”
Oh, baby! PERFECT dessert. The tender, puckery pineapple, coaxed to a caramelized sweetness from the grill, and then that spritz of refreshing lime and the exotic, fragrant toasted coconut…perfection!!!
How do you make everything look so good?! I’m not a big fan of warm pineapple (usually only eat it in pizza) but this looks good :)
Grilled pineapple makes me think of our honeymoon in Hawaii. We ate so much pineapple and i discovered how amazing it is when grilled. Yum!
I’ve done it rubbing it with Spanish Paprika which is a bit spicier than the regular one… it was delicious!
Hello, beautiful! So, I just caught up on about 20 of your posts (yes, I’m ashamed to admit that), and now I am starving. It is so refreshing to come to a blog that doesn’t feature protein powder. You have only the real, delicious, sometimes decadent ingredients, and THAT is what I want and love.
Just discovering your blog now! Love it!! This pineapple dish looks fab, btw!
such a perfect summer side. so simple! thanks for sharing
ONLY because I retire an E-9, Chief Master Sergeant from the USAF I must point out it is ‘sergeant’.
Stationed at Hickam AFB and we soaked the pineapple in maraschino cherry sauce first
Has to be Hawaiian 🌺 pineapple Brah!
Um, how do you make three pineapple slices feed four people? Obviously, cutting the slices into chunk, but why not start with four slices in the first places?
How does the pineapple get caramelized without any sugar to help cramelization?
Pls let me know if I missed anything.
Lyn from Sri Lanka