Honey Grilled Pineapple with Coconut Sorbet is a sweet summer dessert made with pineapple slices, honey, coconut sorbet, and toasted coconut.
You get warm fruit from the grill, cold sorbet on top, and a little crunch from the coconut. It’s fresh, light, and still feels like dessert without needing a long ingredient list.
Serve it after grilled chicken, burgers, seafood, or any backyard dinner when you want something sweet but not heavy.
This is also a great recipe for cookouts because it uses common ingredients and doesn’t need much prep. A grill pan or outdoor grill gives the pineapple those browned edges, and the coconut sorbet melts into the warm fruit in the best way.
Why You’ll Love This Honey Glazed Grilled Pineapple Dessert
It’s Ready Fast
This dessert takes about 17 minutes from start to finish, so it’s a nice choice when you want something sweet without a long wait.
It Uses Few Ingredients
You only need pineapple, honey, coconut sorbet, and toasted coconut if you want the topping.
It’s Great for Summer
The pineapple works well with grilled dinners, BBQ meals, and warm-weather desserts.
It Has Warm and Cold Texture
The grilled pineapple is warm and tender, while the coconut sorbet adds a cool, creamy topping.
It’s Easy to Serve
Each person gets one pineapple slice with sorbet and coconut, so the portions are already set.
Ingredient Substitutions
Pineapple
Fresh pineapple works best, but canned pineapple rings can work if they are well drained. Pat them dry before grilling so they brown better.
Honey
Maple syrup can be used instead of honey. It will give the pineapple a slightly deeper sweetness.
Coconut Sorbet
Vanilla frozen yogurt, pineapple sorbet, mango sorbet, or coconut milk ice cream can be used instead.
Toasted Coconut
Chopped macadamia nuts or sliced almonds can be used for crunch. You can also leave the topping off.
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Honey Glazed Grilled Pineapple Dessert
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Equipment
Ingredients
- 6 slices pineapple cored (about ½-inch-thick)
- tablespoon honey
- 1½ cups coconut sorbet
- 3 tablespoon toasted coconut (optional)
Instructions
- Heat a grill or stove-top grill pan.
- Brush the pineapple slices with honey.
- Place the pineapple slices on the hot grill or grill pan. Grill the pineapple for 3 to 4 minutes.
- Turn the pineapple slices over. Grill for another 3 to 4 minutes, or until the pineapple is lightly charred and tender.
- Place 1 grilled pineapple slice on each of 6 plates.
- Top each pineapple slice with ¼ cup coconut sorbet.
- Sprinkle each serving with ½ tablespoon toasted coconut, if using.
- Serve immediately.
Notes
Tips and Tricks
Use thick pineapple slices – Pineapple slices that are about ½ inch thick hold their shape better on the grill. Dry the pineapple first – Pat the pineapple with a paper towel before adding honey. This helps it brown better. Toast the coconut ahead – Toasted coconut can be made earlier in the day and stored in a small covered container. Serve right away – The sorbet melts fast once it touches the warm pineapple, so plate the dessert right before serving.Storing
Store Pineapple Separately – Place leftover grilled pineapple in an airtight container and refrigerate for up to 3 days. Store Sorbet Separately – Keep the coconut sorbet in the freezer until ready to serve. Store Toasted Coconut Separately – Place toasted coconut in a covered container at room temperature for up to 3 days. Reheat on Grill Pan – Place pineapple slices on a warm grill pan for 1 to 2 minutes per side, until warmed through. Add sorbet after reheating.Nutrition
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