Grilled Pineapple Parfaits with Coconut Ice Cream

Ingredients

• 1 whole pineapple (fresh, top, bottom, and skin removed)
• ¼ cup brown sugar
• 2 Tablespoons maple syrup
• ½ gallon coconut ice cream
• 2 cups whipped cream
• ½ cup shredded sweetened coconut (toasted)
• ½ cup crushed macadamia nuts (toasted)

Steps

1. 1

   Preheat the grill. Set your grill to 350 degrees F.

2. 2

   Max brown sugar glaze. In a small bowl, combine the brown sugar and maple syrup.

3. 3

   Slice and glaze pineapple. Slice the pineapple into ¾ -nch thick round slices (about 12 slices). Use a spoon to put a dollop of the brown sugar mixture on each pineapple slice. Use the back of the spoon to evenly distribute the mixture over both sides of the pineapple.

4. 4

   Grill the pineapple. Place on the grill grates and cook for 4-8 minutes per side or until you have nice char marks from the grates and the pineapple is heated through.

5. 5

   Toast the coconut and macadamia nuts. Place the shredded coconut and macadamia nuts on a foil-lined baking sheet. Add to the grill and toast for 3-5 minutes, stirring occasionally, until golden brown.

6. 6

   Chop the pineapple. (Optional) Transfer to a serving platter and chop coarsely. Transfer to a bowl with all of the juices from the cutting board.

7. 7

   Assemble the parfaits and enjoy. Place 2 slices of grilled pineapple in each serving dish, then top with the coconut ice cream, whipped cream, and a sprinkle of the toasted coconut and macadamia nuts. If you chopped your pineapple, you can layer the chunks, ice cream, and whipped cream in parfait dishes. Serve immediately.