Rating: 5 stars 4.7
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Really good treat on a hot day! If pineapple is not in season I use canned pineapple.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.

  • Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.

  • Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

Nutrition Facts

388 calories; protein 2.7g; carbohydrates 51.9g; fat 21g; cholesterol 63.7mg; sodium 131.2mg. Full Nutrition
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