Grilled Pineapple With Ice Cream & Rum Sauce

If you like piña coladas…

As I’m sure you’re aware, I’ve been baking and cooking up a storm lately. Between recipe writing, prepping, and the physical act of creating; I’ve truly been loving every moment of the culinary process. This summer I was fortune enough that, despite working full-time, I could dedicate a great deal of time to delving into new and old interests, like this one. That time constraint did force me to refine how I spend my free time in order to focus on the activities I love most, though. From that I hope to carry these hobbies into my blog content regularly. So please enjoy as I mix it up a bit and expand my recipe repertoire! 😋

Inspo | With summer days winding down, I thought I’d wrap-up season-related postings by sharing a sweet tropical treat. Since having my first piña colada in Luxembourg I’ve been on the hunt for ways to incorporate the fundamental ingredients into other recipes. As it was, pineapple has always been a seasonal favorite of mine and one I associate with summer. Coconut is also another favorite of mine in sweets. While I can’t say this recipe is 100% original, as I went off of a picture I saw on Pinterest, I added my personal stamp to it with the coconut and caramel (optional rum) sauce.


Vanilla bean ice cream
Shredded coconut
2 tbsp butter
1/4 cup brown sugar
1/4 cup heavy cream (or rum)


  1. Cut the pineapple into 1/4-1/2 inch thick slices. Hollow out center. With a grill pan, grill the slices on both sides until golden brown lines appear. 
  2. On low heat, combine the butter, brown sugar, and cream (or rum) in a sauce pan. Stir until the sugar is dissolved and the sauce thickens slightly then remove from heat immediately. 
  3. Place a slice of pineapple on a plate. Add a scoop of vanilla bean ice cream on top. Drizzle the plain (or rum) caramel sauce over it and sprinkle on the shredded coconut.