A sweet dessert to finish off a great summer night’s grilling.

2 pineapples, peeled, cut crosswise into 1/2″-thick slices, with core removed

2/3 cup mascarpone cheese, room temperature

1/2 tsp vanilla extract

2/3 cup chocolate-hazelnut spread (e.g. Nutella)

6 Tbsp. whipping cream

Extra virgin olive oil

3 Tbsp. hazelnuts, chopped and toasted

1. Preheat outdoor barbeque to medium-high heat.  If outdoor barbeque not available, use indoor grill pan on medium-high heat.  Lightly oil grill using extra virgin olive oil.

2. Grill pineapples until heated through and beginning to brown, about 3 minutes per side.

3. While pineapples are cooking, whisk mascarpone and vanilla in a small bowl to blend, and set aside.

4.  Combine chocolate-hazelnut spread and whipping cream in bowl, and stir to combine.

5. Place chocolate-hazelnut mixture in microwave and heat on high for about 2 minutes, stirring every 20 seconds to blend well.

6. Transfer pineapple slices to a large platter, and drizzle with warm chocolate-hazelnut mixture.

7. Dollop with mascarpone mixture, sprinkle with hazelnuts, and serve.

Original recipe found at cookingchanneltv.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here