Brazilian Grilled Pineapple with Cinnamon Sugar and Toasted Coconut

Heat a grill to medium-high and toast the shredded coconut in a dry pan until golden, then set aside.

Serves 6

Ingredients

• 1 large ripe pineapple, peeled and cut into thick spears
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 3 tbsp butter, melted
• 1/2 cup unsweetened shredded coconut
• 1 lime, zested
• 1 cup vanilla ice cream, for serving
• 2 tbsp honey, for drizzling
• Pinch of flaky sea salt

Instructions

1. Heat a grill to medium-high and toast the shredded coconut in a dry pan until golden, then set aside.
2. Mix the brown sugar and cinnamon together in a shallow dish.
3. Brush the pineapple spears all over with melted butter, then roll them in the cinnamon sugar to coat.
4. Grill the spears for 3-4 minutes per side until caramelized and marked with deep grill lines and the sugar has formed a glaze.
5. Transfer the pineapple to plates and drizzle with honey while still hot.
6. Top with a scoop of vanilla ice cream, shower with toasted coconut, lime zest, and a pinch of flaky salt, then serve at once.
7. In Brazil, grilled pineapple rolled in cinnamon sugar is a churrascaria classic, carved tableside straight off the rotisserie skewer at the end of a long barbecue. The fire concentrates the fruit's sugars into something almost candied, while the cinnamon crust and toasted coconut add warmth and crunch. It is a simple, sunny dessert that turns the last embers of a summer cookout into a sweet finale worth lingering over.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 3g
• Fat: 13g
• Carbohydrates: 44g
• Fiber: 4g
• Sugar: 36g
• Sodium: 75mg