- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Giada de Laurentiis
Ingredients
- 1/4 cup Hazelnuts
- 1/4 teaspoon Pure Vanilla Extract
- 1/3 cup Mascarpone Cheese
- 1/3 cup Chocolate-Hazelnut Spread (such as Nutella)
- 3 tablespoons Whipping Cream
- Olive Oil
- 1 Pineapple peeled and cut crosswise 1/2 inch thick slices
Directions
Preheat the oven to 350 degrees. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. Chop the hazelnuts and set aside.
In a small bowl, stir the vanilla into the mascarpone just to blend. Set aside. In another small bowl, combine the chocolate-hazelnut spread and the cream. Microwave until warm, stirring every 20 seconds to blend, about 1 minute total.
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Lightly oil the grill rack or pan. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side.
Transfer the pineapple slices to a large platter, and drizzle the warm chocolate-hazelnut sauce over. Dollop the mascarpone mixture atop. Sprinkle with the toasted hazelnuts and serve.
