This simple grilled pineapple with homemade vanilla sorbet is not only delicious, but it's light and refreshing, too.
With just a few easy ingredients, you can impress your family and friends with this dessert all summer long!
I don't know about you, but I've been grilling up a storm lately! My grill has been getting a great workout. From lots of burgers to steaks and chicken, I've been enjoying the beautiful spring weather and the opportunity to be outside on my deck. Grilling is my go-to cooking method in the summer because it's so darn easy. You can grill your proteins, veggies, and even desserts, which means less clean up in the kitchen! I don't know about you, but I'm all for that.
Speaking of desserts, have you grilled dessert before? There are actually many options, but one of the easiest for me is grilling fruit. I especially love grilling pineapple, as it brings out the sweetness and juiciness of the fruit. And those grill marks? Those are the most beautiful things I've ever seen on a piece of fruit. Simply stunning.
With summer right around the corner and the temperatures heating up, I decided to make a simple vanilla sorbet to go with my grilled pineapple. Really, all you need for this sorbet is patience. It only contains four ingredients. Did you hear that? FOUR ingredients. The hardest part is waiting for it to freeze! Trust me, no one feels the struggle as much as I do, because I am not a patient person when it comes to my food. Especially dessert!
I love that you can see the little flecks of vanilla beans throughout the sorbet. You can make the sorbet a day or two, or even a week, before you want to serve this dessert. The pineapple can be grilled in just a few minutes, then top it with the cold and refreshing sorbet for the finishing touch. It really is so simple to make, but it will leave your family and friends in awe.
This week our Sunday Supper theme is Throw Something on the Barbie. Check the end of this post for delicious grilled mains, sides, and much, much more from my Sunday Supper friends!
Author: Sarah Bates | The Chef Next Door
Print this recipe
For the sorbet:
4 cups water
1 cup granulated sugar
1/4 cup light corn syrup
1 vanilla bean
1 cored and peeled pineapple, cut crosswise into 1-inch slices
First, make the sorbet. Add the water, sugar and corn syrup to a medium saucepan over medium heat. Make a cut down the center of the vanilla bean and gently open it up, exposing the seeds. Scrape the seeds into the pan, then add the whole vanilla bean as well. Cook until the sugar dissolves, stirring frequently, about 6-7 minutes. Remove from the heat and allow to cool slightly, then cover and chill completely.
Remove and discard the vanilla bean. Pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions. Pour the sorbet into a freezer-safe container, cover and freeze for at least 4 hours or until firm.
When ready to make dessert, heat the grill to medium and lightly oil the grates. Grill the pineapple slices until grill marks appear, about 10 minutes, turning once. Place a pineapple slice on a plate, then top it with the sorbet.
- Grilled Peach and Pineapple Sangria by Hezzi-D’s Books and Cooks
Let’s Get This BBQ Started!
- Bruschetta with Grilled Bread by Wholistic Woman
- Cilantro Lime Grilled Shrimp with Pineapple Salsa by Taste And See
- Grilled Avocado with Cilantro-Lime Cream by Grumpy’s Honeybunch
The Main Event
- Bison Sliders with Special Sauce by Un Assaggio of Food, Wine & Marriage
- Bourbon & Brown Sugar Marinated Grilled Steak by Books n’ Cooks
- Buffalo Wing Burger by Red Cottage Chronicles
- Chicken Mazatlan by Palatable Pastime
- Greek Lamb Burgers by Positively Stacey
- Grilled Avocado with Confetti Shrimp Salad by The Weekend Gourmet
- Grilled Shrimp Corn Salad with Avocado Vinaigrette by Food Lust People Love
- Grilled Duck with a Red Wine Reduction by Monica’s Table
- Grilled London Broil Steak Tacos by The Freshman Cook
- Grilled Pork and Pineapple Salad by Caroline’s Cooking
- Grilled Ribeye with Simple Spice Rub by Cooking Chat
- Grilled Salami Sandwich by Magnolia Days
- Grilled Flank Steak with Chimichurri Sauce by Angels Home Sweet Homestead
- Hawaiian Chicken Kebabs by Moore or Less Cooking
- Grilled Honey Balsamic Chicken by Alida’s Kitchen
- Grilled Tuna Steaks with Orange Tomato Sauce by Cindy’s Recipes and Writings
- Grilled Tuna Steaks with Strawberry Mango Salsa by simple and savory
- Honey Mustard Grilled Pork Chops by My World Simplified
- How to Grill Salmon and Shrimps in Banana Leaves by Asian In America
- Lemon Herbed Yogurt Chicken Kabobs by Momma’s Meals
- The Best Baby Back Ribs Ever!! by A Day in the Life on the Farm
On a Side Note
- Easy Garlicky Grilled Polenta by She Loves Biscotti
- Easy Grilled Artichokes by April Golightly
- Grilled Asparagus with Lemon and Manchego Cheese by Cupcakes & Kale Chips
- Grilled Cantaloupe Salad with Queso Fresco and Herbs by Cooking With Carlee
- Grilled Corn with Herb Butter by My Imperfect Kitchen
- Grilled Vegetable Pasta Salad by Cookin’ Mimi
Saucy Sentiments and Rebellious Rubs
- Homemade Burger Sauce by Cosmopolitan Cornbread
- Homemade Coffee Steak Rub by Renee’s Kitchen Adventures
- Grilled Banana Boats by Our Good Life
- Grilled Blueberry Cobbler by That Skinny Chick Can Bake
- Grilled Dessert Pizza by Baking Sense
- Grilled Pineapple with Vanilla Sorbet by The Chef Next Door
- Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
- Super Simple Grilled Peaches by And She Cooks
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement