You’re One Pineapple Away From the Best Dessert of the Summer

Pineapple is one of the best fruits to grill and it is versatile—it can go sweet or savory!

Marinated with salmon in a savory, sesame oil, soy sauce and scallion flavored marinade, it becomes part of the main course.

Marinated in a sweet spirits-forward glaze, it becomes a simple but sophisticated dessert.

If you’ve been a #W4D reader for a while, you know that I use spirits, beer and wine to add both layers of flavor—a.k.a. extra flavor—to foods, but not so much that I lose the natural flavor of whatever I am cooking.

This new grilled pineapple dessert recipe is a good example of how I like to cook with spirits. I grill pineapple frequently because everyone loves it, ripe pineapple is easily accessible and it takes to lots of different flavor profiles.

In this recipe, I paired it with Indiri Trini Indian whisky which is one of my new finds. The Indian-made whisky has flavor notes of pineapple and toasted nuts, and I thought that it would be a great match for the Whisky Caramel Sauce that is drizzled on top of the grilled pineapple. I love how the addition of the Indiri Trini whisky adds complexity and sophistication to a grocery store caramel sauce. You just can’t believe how delicious it is! It is a small Upgrade that makes a Huge difference in the flavor!!

The finishing touch is toasted coconut that adds another texture and echoes the toasted nut notes in the Indiri whisky.

Using the whiskey to make the glaze that the pineapple marinates in before you grill it, as well as the caramel sauce that you drizzle on top just before you serve it creates layers of flavors that make this simple dessert taste far more complex than it has any right to!

I hope you make it this weekend and all summer long. If you don’t have the Indri Trini, try it with a good Rum like Chairman’s Reserve, or your favorite Scotch whisky, Irish whiskey or Bourbon.