Grilled Pineapple with Chili-Lime Honey & Toasted Coconut
Time: 20 Minutes
Servings: 6 Servings
Ingredients
- 1 Fresh Pineapple, peeled, cored, and sliced into thick rings or spears
- 2 T Melted Butter
- ½ C Honey
- ½ tsp Chili Flakes (adjust to heat preference)
- Zest of 1 Lime
- Juice of 1 Lime
- ½ C Shredded Coconut
- Flaky Sea Salt
- Optional for Serving: Vanilla Bean Yogurt or Whipped Mascarpone
Instructions
- Preheat grill to medium-high heat.
- Brush pineapple slices lightly with melted butter.
- Place pineapple directly on grill grates.
- Grill 3–4 minutes per side until caramelized grill marks form.
- Whisk honey, chili flakes, lime zest, and lime juice in a small bowl.
- Toast shredded coconut in a dry skillet over medium heat until golden and fragrant.
- Remove pineapple from grill and arrange on a serving platter.
- Drizzle chili-lime honey generously over warm pineapple.
- Sprinkle toasted coconut and a pinch of flaky sea salt over the top.
- Serve immediately with vanilla yogurt or mascarpone if desired.
Go Rogue by adding a splash of bourbon to the honey drizzle.
Want The Rogue Chef to make this delicious meal for you? Contact us at TheRogueChef.com