Best 7 Grilled Pineapple Napoleons With Coconut Caramel Sauce Recipes

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Grilled pineapple napoleons with coconut caramel sauce are a delectable dessert that combines the juicy sweetness of grilled pineapple with the creamy richness of whipped cream and the buttery flakiness of puff pastry. This delightful treat is perfect for any occasion, whether you're hosting a dinner party or simply want to indulge in a special dessert. With just a few simple ingredients and a little bit of time, you can create this impressive dessert that's sure to leave your taste buds tingling.

Let's cook with our recipes!


Grilled Pineapple with Vanilla Ice Cream And Rum Sauce image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 (3 to 4 pound) pineapple
Nonstick cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream


  • Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
  • Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
  • While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
  • Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.


Grilled Pineapple with Pound Cake and Rum-Caramel Sauce image

Provided by Bobby Flay

Categories     dessert

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
3/4 cup dark brown sugar
2 tablespoons dark rum
1/2 cup heavy cream
1 small pineapple, peeled and cut in 1/2
1/4 cup canola oil
1 store-bought pound cake, cut into 1/2-inch thick slices
Vanilla ice cream, for serving
Maraschino cherries, optional


  • Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
  • Heat the grill to high.
  • Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
  • Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.


Grilled Pineapple image

These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!

Provided by GREEGI

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 15m

Yield 12

Number Of Ingredients 5

1 fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste


  • Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g


Brazilian Grilled Pineapple image

Favorite at a Brazilian steakhouse in Dallas. Not sure if this is the exact recipe they use but it tastes very close. Great side for kabobs and steak.

Provided by SoccerNut

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 3

1 cup brown sugar
2 teaspoons ground cinnamon
1 pineapple - peeled, cored, and cut into 6 wedges


  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
  • Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 66.4 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.3 g, Sodium 12.6 mg, Sugar 58 g


Coconut-Grilled Pineapple image

A great side dish to chicken or fish. Also perfect as a dessert; feel free to add scoop of ice cream. I have actually cooked these on high heat in a frying pan with great results as well! Note that the calorie is less that what's posted, as you will not use up all of the milk or sugar. Recipe revised from How to Grill by Steven Raichlen.

Provided by januarybride

Categories     Dessert

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 ripe golden pineapple
1/2 cup unsweetened coconut milk
1/2 cup turbinado sugar (may sub granulated sugar)
1 teaspoon ground cinnamon
1 sprig of fresh mint (to garnish) (optional)


  • Cut off the top and the bottom of the pineapple.
  • Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
  • Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
  • Using a melon baller, remove the fibrous core from the center of each slice.
  • Shake the coconut milk can well, then pour into a wide, shallow bowl.
  • Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
  • Preheat grill to high. Brush and oil the grill grate.
  • Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
  • Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
  • Transfer grilled fruit to a serving platter and garnish with mint leaves.
  • Serve hot or cold, with or without a scoop of ice cream.


Pineapple-Coconut Napoleons with Mascarpone Cream and Pineapple Syrup image

The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.

Yield Makes 6

Number Of Ingredients 19

Nonstick vegetable oil spray
2 cups unsweetened shredded coconut (about 5 ounces)
1/4 cup all purpose flour
1 1/4 cups sugar
2 tablespoons plus 1 teaspoon unsalted butter, room temperature
3/4 cup egg whites (about 6 large)
3 cups canned unsweetened pineapple juice
1/2 cup sugar
7 cardamom pods, cut in half
1 teaspoon black peppercorns
2 whole cloves
1 cinnamon stick
1/2 jalapeño chili with seeds
1 large pineapple, peeled, cored, cut into 12 rounds (each about 1/3 inch thick)
12 ounces mascarpone cheese (about 1 cup plus 2 tablespoons)
1 1/4 cups chilled whipping cream
1/4 cup sugar
1 tablespoon dark rum
1 1-pint basket strawberries, hulled, sliced


  • Preheat oven to 300°F. Spray large nonstick baking sheet with vegetable oil spray. Mix coconut and flour in small bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Gradually add egg whites and beat until mixture thickens slightly. Stir in coconut mixture.
  • Form 2 tuiles by spooning 1 very generous tablespoonful batter for each tuile onto prepared baking sheet, spacing 4 inches apart. Using small metal spatula or back of spoon, spread batter to thin 3- to 3 1/2-inch rounds. Bake until tuiles are golden, about 22 minutes. Working quickly and using metal spatula, transfer tuiles to racks. Return baking sheet to oven briefly if tuiles harden and stick slightly to sheet. Working in batches, repeat with remaining batter, spraying baking sheet with vegetable oil spray before each batch. Cool completely.
  • Boil first 7 ingredients in heavy large pot until liquid is reduced to 2 1/2 cups, about 4 minutes. Arrange pineapple rounds in layers in pot. Reduce heat to medium; cover and cook until pineapple is tender and translucent, turning rounds occasionally, about 20 minutes. Using slotted spoon, transfer pineapple rounds to large baking sheet. Cool. Strain pineapple cooking liquid; return to same pot. Boil until syrup is reduced to 1/2 cup, about 5 minutes. Transfer to bowl and cool. (Tuiles, pineapple and syrup can be prepared 1 day ahead. Store tuiles in airtight container. Cover and refrigerate pineapple and syrup separately. Bring to room temperature before assembling dessert.)
  • Beat mascarpone, cream and sugar in large bowl until firm peaks form. Beat in rum.
  • Place 1 tuile on each of 6 plates. Place 1 pineapple round atop each. Spread 3 tablespoons mascarpone cream atop pineapple. Top with another tuile, 3 tablespoons mascarpone cream, then 1 pineapple round. Spoon remaining mascarpone cream into pastry bag fitted with medium star tip. Pipe rosettes in center of pineapple rounds. Drizzle pineapple syrup around napoleon. Surround with strawberry slices and serve.


Grilled Pineapple Skewers With Coconut Caramel Sauce image

Make and share this Grilled Pineapple Skewers With Coconut Caramel Sauce recipe from

Provided by Manami

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup granulated sugar
1/4 cup water
1 cup heavy unsweetened coconut cream
2/3 cup fresh shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch pieces
1 tablespoon unsalted butter, melted


  • Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
  • Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
  • Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
  • Watch your hands!
  • Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
  • Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
  • Preheat the broiler to low heat.
  • Sprinkle the coconut evenly over a baking sheet.
  • Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
  • Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
  • Transfer the toasted coconut to a plate.
  • Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
  • Heat a cast iron grill pan over medium to high heat until it is very hot.
  • Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
  • Remove the pineapple skewers from the pan and place them on a serving platter.
  • Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
  • The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
  • Enjoy this romantic dessert!

Nutrition Facts : Calories 256.5, Fat 8.5, SaturatedFat 6.7, Cholesterol 7.6, Sodium 42.5, Carbohydrate 47.3, Fiber 2.4, Sugar 42.6, Protein 1.1


- **Choosing the Right Pineapple:** Select ripe pineapples with vibrant yellow skin and no blemishes. Fresh pineapple is always the best choice, but canned pineapple can be used in a pinch. - **Preparing the Pineapple:** Cut the pineapple into 1-inch thick slices and remove the core. Brush each slice with melted butter and sprinkle with brown sugar. - **Cooking the Pineapple:** Preheat your grill to medium-high heat. Place the pineapple slices on the grill and cook for 4-5 minutes per side, or until grill marks appear and the pineapple is slightly caramelized. - **Assembling the Napoleons:** Layer the grilled pineapple slices with slices of pound cake and whipped cream. Repeat the layers until you reach the desired height. - **Making the Coconut Caramel Sauce:** Combine coconut milk, brown sugar, butter, and salt in a saucepan. Bring to a simmer and stir until the sugar has dissolved. Remove from heat and stir in vanilla extract. - **Serving the Napoleons:** Drizzle the coconut caramel sauce over the pineapple napoleons and garnish with toasted coconut flakes. Serve immediately.


Grilled Pineapple Napoleons with Coconut Caramel Sauce are a delicious and refreshing dessert that is perfect for any occasion. The combination of grilled pineapple, pound cake, whipped cream, and coconut caramel sauce is sure to impress your guests. This recipe is easy to follow and can be made in just a few minutes. So next time you're looking for a special dessert, give these Grilled Pineapple Napoleons a try. You won't be disappointed!

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