My dad made this grilled pineapple years ago, and we all agreed it was one of the best things we had all ever tried. It’s so simple. Pineapple marinated in coconut milk and Malibu, then grilled. And the best part? Even after a big meal, it still feels light and refreshing. Add some vanilla ice cream on the side and a little cinnamon, and it’s honestly heavenly. Make this, then email me and tell me how you like it please!


Grilled Pineapple with Malibu and Coconut Milk
Equipment
- 1 grill pan or BBQ
Ingredients
- 1 fresh pineapple, peeled & cored
- 1½ cups coconut milk
- 3 tbsp Malibou rum, optional, but worth it
- 1 tsp ground cinnamon
- mint leaves to garnish, optional
Instructions
- Peel and core the pineapple. Cut into approximately ½-inch slices and set aside.
- In a large resealable bag, combine the coconut milk and Malibu rum. Add the pineapple slices, seal the bag, and gently toss to coat. Refrigerate and marinate for 24 hours.
- Preheat a grill pan over medium-high heat, or preheat your BBQ to 500°F (260°C). Remove the pineapple from the marinade and grill for 3–4 minutes per side, or until nicely caramelized with distinct grill marks and the pineapple begins to soften.
- Remove from the heat and arrange the grilled pineapple on a serving plate.
- Drizzle with a little of the remaining coconut milk marinade, then sprinkle with cinnamon and fresh mint.
- Serve warm with a scoop of vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.





Grill me more please