Ingredients for Grilled Pineapple Butterscotch Sundaes
- Fresh Pineapple
- 10 tablespoons (142g) butter
- 1 cup (200g) sugar (1/2 cup granulated, 1/2 cup packed brown)
- Ground Cinnamon
- Brown Sugar
- Heavy Whipping Cream
- Vanilla Extract
- Pinch of salt
- Vanilla Ice Cream
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How to Make Grilled Pineapple Butterscotch Sundaes
- Preheat grill to medium heat.
- Peel, core, and cut 1 fresh pineapple into 6 spears.
- In a small saucepan, melt 6 tablespoons (85g) of butter over medium heat. Stir in 1/2 cup (100g) granulated sugar and 1 teaspoon ground cinnamon.
- Brush the melted butter and cinnamon sugar mixture evenly over the pineapple spears.
- Grill the pineapple spears for 7-10 minutes, turning occasionally, until lightly browned and caramelized.
- While the pineapple grills, prepare the butterscotch sauce: In a small saucepan, melt 4 tablespoons (57g) butter over medium heat.
- Stir in 1/2 cup (100g) packed brown sugar and 1/4 cup (60ml) heavy cream.
- Bring the mixture to a boil, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt.
- Serve the warm butterscotch sauce over scoops of your favorite vanilla ice cream, topped with the grilled pineapple spears. Optional: Add grilled banana slices (be careful not to overcook them!).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
334g
Fat
179g
Carbs
32g
