Grilled Pineapple with Coconut Caramel Sauce

Summer dessert doesn't get any better than this grilled pineapple in a simple coconut caramel sauce. Just throw it on the grill alongside some fish or jerk chicken and then commence lounging on the patio in complete bliss. I snuck one of these glazed pineapple pieces straight from the grill, and wasn't ready for the magic that happened. I love pineapple and something seriously amazing happens when you throw it on the grill. The natural sugars are brought out by the flames and the pineapple juices become a smokey caramel flavor.


And just to make things even better we drizzled the hot pieces of grilled fruit with a coconut caramel reduction. Thick, gooey and hot coconut caramel paired with grilled pineapple is a match made in dessert heaven. We had this alongside our grilled fish tacos and not a peep was uttered during dinner on the patio that night except for Mmmmmmmmmm's and the occasional Oh yeeaaahhh!

Instead of spending time in the kitchen baking dessert this summer try throwing different fruits on the grill for a super simple after dinner treat. My other favorite fruit to grill are nectarines, the flavor brought out from grilling them is out of this world!

recipe from Sunset Magazine


TIME     20 MINUTES          SERVES     6

1 large pineapple

1/2 cup water

1 cup granulated sugar

3/4 cup coconut milk (the kind in the can)

handful of shredded, sweetened coconut

Pre heat outdoor grill to medium high. 

In a small saucepan over medium high heat bring water and sugar to a steady, low boil stirring just to combine.  Continue to boil rolling the pan to swirl liquid occasionally. Do not stir. This will take about 15-20 minutes before the liquid reduces and turns into a caramel color and consistency. Continue to boil gently swirling pan until you have a thick caramel reduction.  

Meanwhile trim the top and end off of the pineapple. Trim of the outer skin and discard. Cut the pineapple in half lengthwise then cut each half lengthwise again so you have four long pieces. Cut the core from each piece and save for use in a green smoothie the next day.  Cut pieces in half again lengthwise if they are too thick, then cut them in half to make smaller pieces.  

Remove pan from heat and carefully pour in coconut milk while whisking to combine. The caramel sauce will bubble and splatter so be careful. Pour some of the caramel sauce into a small serving bowl reserving the rest to brush over the pineapple.  

Place pineapple pieces in a large serving tray or plate. Brush with the coconut caramel sauce to coat them. Using tongs, place them on the hot grill. Let them sit for 2-3 minutes then turn them over and cook another 2-3 minutes. Remove from grill and serve immediately!  

Drizzle with more caramel and enjoy!

What are your favorite summer desserts?

Saucy Mamma! Hawaiian Grilled Chicken-Pineapple Sandwiches with Home Made Terryaki Sauce

It's only a few weeks into Summer and already unbearably hot outside here in Phoenix. I have officially sworn off cooking or baking until October.... at least. Might as well unplug my stove. I'm done. I am however, o.k. with sending my dear husband outside to BBQ something wonderful for dinner. Hey, I'll put everything all together, all he has to do is stand there by the fire and look manly with a large pick fork and cold beer in hand. We have a nice pool that he can jump into any time he starts to scorch and feel a heat stroke coming on. Cush job right?


4th of July is coming up very soon. This Hawaiian Pineapple BBQ sandwich is my idea of a perfect backyard celebration. When paired with Grilled Corn on the cob, Watermelon Boats, Coconut-Berry Cake and Cherry Lime Aid Slushies next to the pool I'm in heaven!




Believe it or not, when asked what the fam would like to BBQ for special occasions the majority vote is always for these Hawaiian Chicken sandwiches. Maybe it's due in part to the fact that grilling steaks scares me. They never turn out good, let alone to die for. When you splurge and spend the money for high end steaks you expect them to be perfect, not fatty and grisly and either under or over cooked. I can see the raised, confused eyebrows now. Don't judge. We just don't eat read meat very often... at all. So we are far from being savvy on the grilling technique used to master a perfect steak. Not that my husband and teenage son wouldn't like engorge themselves in humongous carnivorous slabs of meat on a daily basis but I'm more than fine without.

 I'm all about the grilled veggies and home made sauces and the sides that go along with the barbecuing experience.

When at the grocery store, it's all that I can do to refrain from stopping people who have jarred marinades and sauces in their cart and shaking some sense into them. That stuff is just gross, full of sugar, preservatives and additives not to mention expensive. I don't get it. Why do people insist that making their own salad dressing and marinades is a difficult thing.  It's just not I tell you. You can make a very quick and delicious marinade for chicken, fish or veggies with just 3-4 ingredients that most people have in their pantry anyway. 

Any combination of ketchup, brown mustard, soy sauce, terryaki, brown sugar, onion, garlic, cornstarch, horse radish, juice, ginger or grill seasoning can be cooked down into a fabulously simple grill sauce. Think of how many batches of sauce you can get out of these pantry staples for the price of one pre-made jar of BBQ sauce. Experiment and use whatever you have on hand. Even just a simple mixture of ketchup, brown mustard, a pinch of brown sugar and soy sauce would be delicious.

Freshly grated ginger really adds a zingy punch to the sauce.

YIELDS  2 1/2 CUPS       TIME   20 MINUTES

Terryaki Sauce:

1 cup unsweetened pineapple juice

1/4 cup peanut, avocado, coconut or vegetable oil

1/3 cup soy sauce (preferably *Organic Tamari)

1/2 cup molasses 

1 teaspoon ground ginger (use 1 tablespoon freshly grated ginger if you have some) 

1 tablespoons cornstarch

1-2 tablespoon Raw (turbinado) sugar or brown sugar
2-3 cloves garlic, minced
1 tablespoon dried onion flakes

Sesame seeds for garnish

Optional: Thai Chili Pepper Sauce to bring some heat. Bring it.



Putting it all together:

In a small bowl whisk together corn starch with pineapple juice, set aside. Combine all remaining ingredients except Tamari soy sauce. Bring to a gentle boil while whisking. Lower heat and simmer for 15 minutes whisking occasionally. Remove from heat, add Tamari and let cool slightly then pour into a large plastic bag to coat chicken. Reserve 1 1/2 cups for spooning over done chicken. Lay the bag of marinated chicken on a large plate so sauce covers it and refrigerate for at least 1 hour, preferably 2-3 hours.

*Tip:  

I pound my thawed chicken breasts with a rolling pin while they are in the zip lock bag to make

them large enough to fit a bun and to cook faster and evenly.

Other simple sides to make this 4th of July

Grilled Corn on the Cob with Chile Butter

Watermelon Boats with Blueberries and Fresh Coconut

Cherry Lime Aide Slushies

GF Coconut-Berry Patriotic Cake recipe here