“Perfect dessert on a hot summer night in front of the grill for pineapple lovers.” - by Ashlie
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Place the hazelnuts into a small saucepan over medium heat, and shake the pan until the nuts turn golden and fragrant, about 3 minutes. Remove from heat, and set aside. Mix the lemon juice, lemon zest, mascarpone cheese, and honey in a bowl until well combined.
- Grill the pineapple slices on the preheated grill until the slices show brown grill marks and the fruit is hot and juicy, about 3 minutes per side. Serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 601 cal
- 30%
- Fat
- 53.3 g
- 82%
- Carbs
- 31 g
- 10%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I marinated the pineapple in the fridge covered with 1/4 cup light rum, 3 T brown sugar and 1/4 water for 2 hours, before grilling. The addition of the mascarpone cheese was elegant, but I added 2 e..." See morextra T of honey to sweeten, along with 1 t. light rum to add more flavor. The nuts didn't fit with the taste of the sweetness of the fruit."
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