Preheat grill to high heat.
Meanwhile, peel pineapple and cut lengthwise into eight wedges; cut off the core. Place spears on a baking sheet and pour about two-thirds of the melted caramel butter over top; reserve the rest for basting. Turn to coat the spears all over in butter.
Grill pineapple for 3-4 minutes per side, basting with reserved caramel butter, until edges are caramelized and dark grill marks have formed.
Serve over vanilla ice cream and garnish with fresh mint.
Join the Challenge Club and get recipes, techniques, and special offers delivered monthly to your inbox.
©2023 Challenge Dairy. All rights reserved.
Press Statements Privacy Policy