Grilled Cinnamon Pineapples With Vegan Salted Caramel Sauce

Rachel Ama

Grilled Cinnamon Pineapples With Vegan Salted Caramel Sauce

Juicy pineapples are marinated in maple syrup and cinnamon and then grilled until they reach golden-caramelized perfection. 

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Serves: 4

Salty, sweet caramel sauce adds a depth of flavor to this summer-ready dessert from Rachel Ama’s Vegan Eats cookbook, while buttery pecans add crunch and texture. A heaping scoop of vanilla ice cream on top finishes it all off with the perfect creamy touch. 

What you need:

For the salted caramel sauce:
1 cup maple syrup
2 tablespoons vegan butter
¼ cup vegan coconut cream
½ teaspoon salt

For the pineapple:
1 ripe pineapple, peeled and cut into 2-inch-thick rounds
2 tablespoons maple syrup
1 tablespoon ground cinnamon
1 tablespoon vegetable oil

To serve:
½ cup pecans, lightly crushed
4 scoops vegan coconut ice cream

What you do:

  1. For the salted caramel sauce, into a non-stick saucepan over medium heat, pour maple syrup and bring to a gentle boil. Allow to bubble 15 minutes, stirring occasionally with a wooden spoon. Add butter and stir until completely melted. Whisking constantly, gradually add coconut cream until combined. Add salt and mix well, then pour sauce into a jar or bowl and set aside to cool.
  2. For the pineapple, in a large bowl, place pineapple, maple syrup, and cinnamon and stir to coat evenly. Let marinate for about 30 minutes. 
  3. In a griddle pan (or a heavy-based frying pan) over medium heat, warm oil. Add pineapple slices and cook for about 5 minutes on each side or until heated through and lightly chargrilled. Divide grilled pineapples between 4 serving plates and serve with a generous scoop of coconut ice cream, a drizzle of salted caramel sauce, and a sprinkling of pecans.
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