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Dessert
2 - 4 servings
30 minutes
13-15 minutes
Chef Giada de Laurentiis
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 into 1/2-inch thick slices
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.
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