Grilled Pineapple with Vanilla Bean Ice Cream, Dried Blueberries and Caramel Sauce
By Chef Tom Fraker


2 South African Baby Pineapples peeled and each sliced into 3/4 inch rounds (about 2 cups)
1 teaspoon Pure Vanilla Extract
2 tablepoons per serving Dessert Sauces (use Caramel Dessert Sauce)
2 large scoops Vanilla Bean Ice Cream
2 tablespoons Dried Blueberries


Prepare your BBQ.

Brush both sides of the pineapple slices with the vanilla extract. Over medium hot coals, grill the pineapples slices until you get nice grill marks. Flip the slices over and repeat.

Drizzle the caramel sauce on 2 dessert plates. Stack the pineapple slices on the plates. Place 1 scoop of ice cream on top of the slices and top with the blueberries.


I like to top mine with whipped cream and garnish it with a fresh mint leaf.