Here's a recipe well suited to the baking-phobic among us. Just about anyone who has grilled a steak and made a butter sauce can master this.
The sauce is a riff on the traditional bananas Foster sauce. It's a little leaner, and some fresh orange juice adds a pleasant hint of acid. It's nice to show off the sundaes in 8-ounce parfait glasses, but any dessert bowls of similar volume will work.
The pineapple can be grilled up to a day in advance; refrigerate until ready to serve. You could also pre-scoop the yogurt to make assembly at the last minute even easier.
Grilled Pineapple Sundaes With Brown Sugar-Rum Sauce
Makes 6 servings
- 1 pineapple, peeled, cored and cut into generous 1/4-inch thick rings (about 1 1/2 to 13/4 pounds trimmed and sliced)
- 2 1/2 tablespoons unsalted butter
- 2/3 cup light brown sugar
- 1/4 cup dark rum
- 1/3 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Six 1 to 1 1/2 ounce scoops nonfat vanilla frozen yogurt
Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.
Arrange the pineapple slices on the grill. Close the lid and cook for 3 to 4 minutes, until the pineapple has nice brown grill marks. Use a spatula to loosen and flip the pineapple slices over. For a gas grill, close the lid and reduce the heat to medium; cook for 3 to 4 minutes or as needed for the slices to get good grill marks and heat through. For a charcoal grill, cook uncovered in the same manner.
Transfer to a platter; once the pineapple slices are cool enough to handle, cut each one into 1/2-inch-wide pieces.
Combine the butter, brown sugar, rum, orange juice, vanilla, cinnamon and ginger in a medium saucepan over medium-high heat. Cook, whisking, for 4 to 5 minutes, until the sauce comes to a boil. Reduce the heat to medium; cook for 3 minutes or until slightly reduced. Keep a close eye on the sauce; if it gets too hot it might boil over. Remove from the heat; add the pineapple, stirring to coat evenly.
Divide the pineapple pieces and sauce among individual serving dishes. Top each portion with a scoop of the frozen yogurt. Serve right away.
Nutrition per serving: 250 calories, 2 g protein, 46 g carbohydrates, 5 g fat, 3 g saturated fat, 15 mg cholesterol, 25 mg sodium, 2 g dietary fiber, 39 g sugar.