Grilled Pineapple Sundaes
Grilled Pineapple Sundaes make for the ultimate summer treat! Sugar-rubbed grilled pineapple slices are topped with frozen vanilla yogurt and a delicious walnut-graham cracker crumble.
Servings: 4 servings
Cost: $5.62
Equipment
Ingredients
Pineapple and Frozen Yogurt
- 1 large pineapple rind cut off and sliced into 1/2 to 3/4-inch slices
- 1/4 cup light brown sugar lightly packed
- Vegetable oil or canola oil
- 1 container frozen vanilla yogurt found near regular ice cream
Walnut Graham Cracker Topping
- 1/2 cup walnuts divided
- 3 sheets graham crackers crushed
- 1/4 cup light brown sugar firmly packed
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter melted
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the grill to medium-high (400°F) or heat a grill pan on high. Clean the grates with a grill brush, then oil them by drenching a rolled-up paper towel in vegetable oil and, using tongs, rubbing it liberally over the grill grates. Oil the grill just before adding the pineapple.
- Remove the rind and stem from the pineapple and cut into 1/2 to 3/4-inch thick slices (you can also remove the core as desired; I remove it after grilling). Rub brown sugar over the slices and let stand until the grill is fully heated. Place pineapple slices on the grill and cook, flipping once, until tender, golden, and lightly charred, about 2–4 minutes per side (this may vary depending on the thickness, ripeness of pineapple, and actual heat of grill). Use a wide metal spatula for easy removal and flipping pineapple slices. If you find the pineapple sticking at all, use a bit more oil on the grill grates.
- Preheat oven to 350°F. Spray an 8x8-inch baking pan with cooking spray or line with parchment paper and set aside. Finely chop 1/3 cup of the walnuts and add to a large bowl. Crush the graham crackers into crumbs (using a blender or food processor or crush in a bag using a rolling pin) and add to the bowl. Add brown sugar, granulated sugar, melted butter, cinnamon, salt, and vanilla to the bowl and stir until combined. Pour the mixture into the prepared pan and spread into an even layer. Bake for 7–10 minutes or until lightly browned. Allow to cool, then crumble and sprinkle on top of frozen vanilla yogurt. Coarsely chop the remaining few tablespoons of walnuts and add on top of the crumble.
- Place grilled pineapple slices on plates and top each slice with a large scoop of frozen vanilla yogurt. Add the crumble on top and coarsely chopped walnuts. Enjoy immediately.
Notes
Storage: Store grilled pineapple and the walnut-graham cracker crumble separately in airtight containers in the fridge. Keep frozen yogurt in the freezer. Assemble fresh when ready to enjoy.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 73g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 81mg | Potassium: 366mg | Fiber: 5g | Sugar: 58g | Vitamin A: 306IU | Vitamin C: 108mg | Calcium: 75mg | Iron: 2mg