Grilled Pineapple with Cream

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  • Level: Easy
  • Total: 45 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 servings
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1 large pineapple, peeled and cored

2 limes, zested and juiced (zest reserved for whipping cream)

2 tablespoons coconut rum 

1 tablespoon dark agave syrup 

Pinch kosher salt 

1 tablespoon olive oil 

Whipped Cream:

1 cup heavy cream

1 tablespoon dark agave syrup 

Reserved lime zest

To Serve:

8 to 10 mint leaves

Dark agave syrup, for drizzling 


  1. For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
  2. Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
  3. When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
  4. For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
  5. To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.
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