Grilled Chilli Pineapple with Coconut Ice Cream: A Tess Ward Inspired Tropical Treat
Margie
Inspired by the brilliant Tess Ward, this recipe for grilled chili pineapple served with luscious coconut ice cream is a culinary revelation. Tess once shared her secret for a crowd-pleasing summer BBQ dessert: chargrilled pineapples, smoky and sweet, perfectly complemented by a refreshing scoop of coconut ice cream. As someone who appreciates desserts that are both exciting and effortless, I knew I had to put my spin on this concept and bring it to life.
This dish perfectly marries vibrant flavors and captivating textures, making it an excellent choice even for those who typically shy away from rich puddings. It’s incredibly light, wonderfully fruity, and surprisingly simple to assemble, proving that elegant desserts don’t have to be complicated. Every time I develop a new dish, I focus on the harmony of flavors, the contrast of textures, the visual appeal, and the overall experience. This particular recipe hits all those notes, delivering a dessert that is as delightful to look at as it is to taste.
The magic truly happens with the contrasting temperatures and tastes: the warm, subtly charred, spicy pineapple against the cool, creamy coconut ice cream creates an unforgettable sensation. It’s a dreamy tropical pairing that, with every bite, almost transports you to a sun-drenched beach with sand between your toes. I’ve enhanced the pineapple’s natural sweetness with a simple brown sugar marinade, then drizzled it with a sticky chili syrup post-grilling, adding an irresistible kick. The final touch of fresh pomegranate seeds not only introduces a burst of color but also a delightful pop of freshness.
Creating your own coconut milk ice cream is surprisingly straightforward. Unlike traditional ice creams that often require a custard base, this version is made effortlessly, even without an ice cream maker. I enjoy adding a splash of rum to the coconut ice cream for an extra layer of warmth and complexity, which pairs beautifully with the grilled pineapple. However, this is entirely optional; feel free to omit it if serving children or if you prefer an alcohol-free version. As the chill of London’s weather settles in, there’s a special joy in crafting a dish that can whisk you away to warmer, more exotic locales, if only through its incredible flavors. Aloha!
6 servings
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Ingredients
- 1 large pineapple, peeled, cored, and cut into fingers, rings, or wedges
- 2 tbsp honey
- 1 lime, juice only
- 100 g soft brown sugar
- 100 g water, or rum for an adult version
- small handful of mint leaves, chopped
- handful of pomegranate seeds
- 1 red chili, finely chopped (adjust to your preferred spice level)
For the Creamy Coconut Ice Cream:
- 1 can full-fat coconut milk (chilled overnight in the fridge for best results)
- 1/4 cup agave, honey, or caster sugar (adjust to taste)
- 1/4 cup rum, optional, but highly recommended for an adult twist
- 1 tsp vanilla extract
Instructions
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Preparing the Coconut Ice Cream:
To achieve the perfect creamy texture, combine all coconut ice cream ingredients—chilled full-fat coconut milk, your choice of sweetener (agave, honey, or caster sugar), optional rum, and vanilla extract—into a blender. Blend until the mixture is completely smooth and wonderfully creamy. For best results, chill this mixture in the freezer overnight, or for a minimum of 6 hours. If you don’t have an ice cream maker, stir the mixture vigorously every 30 minutes for the first few hours to break up ice crystals, ensuring a smoother consistency. If you have an ice cream maker, simply follow your manufacturer’s instructions. Remember to remove the ice cream from the freezer about 20 minutes before serving, allowing it to soften slightly for easy scooping. Otherwise, you might find yourself needing an ice pick!
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Marinating the Pineapple:
In a small bowl, whisk together the honey and freshly squeezed lime juice. This creates a simple yet effective glaze. Generously brush this honey-lime mixture over all surfaces of your pineapple chunks, wedges, or rings. This step adds a beautiful shine and a foundational layer of sweet-tart flavor, preparing the pineapple for grilling.
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Grilling the Pineapple to Perfection:
Heat your BBQ grill to a medium-high temperature, or alternatively, use a griddle pan on your stovetop. Place the glazed pineapple pieces onto the hot grill or griddle. Grill for approximately 3 minutes per side. The goal is to achieve lovely char marks and infuse the pineapple with that signature smoky, caramelized flavor. Turn the pineapple pieces carefully to ensure even cooking and charring on all sides. The natural sugars in the pineapple, combined with the honey glaze, will caramelize beautifully, creating an irresistible aroma and taste.
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Crafting the Sweet and Spicy Chili Syrup:
In a small saucepan, combine the soft brown sugar with your chosen liquid—water for a non-alcoholic version or rum for a more complex flavor. Add the finely chopped red chili. Bring the mixture to a gentle bubble over medium heat, stirring occasionally, until it thickens into a sticky, delicious syrup. Once the syrup has reached your desired consistency, remove it from the heat. Immediately stir in the fresh mint leaves. The residual heat will gently wilt the mint, releasing its aromatic oils without overcooking it, adding a refreshing counterpoint to the chili’s warmth.
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Assembly and Serving Your Tropical Masterpiece:
To serve, arrange the hot, charred pineapple chunks artfully on plates. Drizzle generously with the warm, sticky chili syrup, allowing it to coat the pineapple. Crown each serving with a generous scoop of your homemade creamy coconut ice cream. Finish with a scattering of bright, jewel-like pomegranate seeds for an added burst of freshness, color, and texture. This creates a visually stunning and incredibly delicious dessert that is both comforting and exhilarating. Dreamy and utterly satisfying!
Tips for Success & Creative Variations
To truly master this grilled chili pineapple and coconut ice cream, consider these expert tips and variations:
- Pineapple Selection: Always choose a ripe pineapple. Look for one that smells sweet at the base, has vibrant green leaves, and gives slightly when squeezed. This ensures maximum flavor and sweetness for grilling.
- Spice Level Adjustment: The recipe calls for one red chili, but feel free to adjust this to your personal preference. For more heat, add an extra chili or leave some of the seeds in. For a milder flavor, use half a chili or opt for a milder variety.
- No-Churn Ice Cream Hack: If you don’t have an ice cream maker, the key to creamy, scoopable coconut ice cream is regular whisking during the initial freezing phase. This breaks up ice crystals and prevents it from becoming too solid.
- Serving Temperature: The contrast between the warm pineapple and cold ice cream is crucial. Serve the pineapple immediately after grilling and ensure your ice cream is well chilled but not rock hard.
- Alternative Grilling Methods: No BBQ? No problem! A cast-iron griddle pan works beautifully for achieving those appealing char marks. You can also use a broiler/grill in your oven, keeping a close eye to prevent burning.
- Flavor Enhancements for Syrup: Experiment with different aromatics in your chili syrup. A slice of fresh ginger or a kaffir lime leaf can add another layer of tropical complexity.
- Garnish Get-Togethers: Besides pomegranate, consider toasted coconut flakes, a sprinkle of finely chopped pistachios, or a few fresh basil leaves for a herbaceous twist.
- Make it Vegan: This recipe is naturally vegan if you use agave or caster sugar instead of honey. Ensure your rum choice is also vegan-friendly if strictly adhering to vegan principles.
- Fruit Variations: While pineapple is classic, this method works well with other firm, sweet fruits like mango slices, peach halves, or even watermelon steaks. Adjust grilling times accordingly.
This Tess Ward-inspired grilled chili pineapple with coconut ice cream is more than just a dessert; it’s an experience. It’s a harmonious blend of sweet, spicy, tart, and creamy, offering a refreshing end to any meal, particularly a summer barbecue. Its simplicity belies its profound depth of flavor and undeniable elegance. Whether you’re entertaining guests or simply treating yourself to a taste of the tropics, this recipe promises to deliver pure culinary joy. Give it a try, and let its vibrant flavors transport you to paradise!
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