Grilled Pineapple with Cardamom Whipped Cream

After that salmon dinner, we were still hungry. Isn’t that funny how that works? You spend an hour making an elaborate French dinner (ok, I said it was easy, but it still took about an hour) and after you’re done eating it, you’re still hungry! But this proved to be a blessing, because it gave me an opportunity to improvise a dessert.

I had a pineapple and so I cut off the top, cut off the bottom and then peeled it with a sharp knife. I cut it into big chunks, around the core, and then heated a cast iron skillet. I threw two of the big chunks in:


I grilled them on all sides until they got some nice color:


I think, if you wanted, you could add butter to the pan or add some sugar to the pineapple to increase caramelization and make it saucier, but I was happy with this more rustic approach.

While the pineapple grilled, I added heavy whipping cream to a bowl, added a sprinkling of sugar and a big pinch of ground cardamom (I got this idea from someone on Twitter: thank you Twitter!) and whisked with a big fat whisk until it was thick:


And that as pretty much it. I piled the cardamom whipped cream on to one side of a plate and added the grilled pineapple to the other side and gave everything one last dusting of cardamom. Here it is again:

Not bad for a quick improvised dessert. And the best part is, you won’t be hungry after you eat it! Ok, maybe you’ll still be a little hungry. That’s what pretzels are for.

1 thought on “Grilled Pineapple with Cardamom Whipped Cream”

  1. I just did this by lightly coating the pineapple in brown sugar and grilling them! It was the perfect summer day for it! The cardamom was an absolutely beautiful addition to the whipped cream!

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