Grilled Pineapple with Mint and Vanilla Syrup

Grilled Pineapple with Mint and Vanilla Syrup

Recipe courtesy Alisa Romano
4 to 6 servings
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: grill recipes, grilling, ice cream, mint, pati's mexican table, pineapple, vanilla
Author:Pati Jinich
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Grilled Pineapple with Mint and Vanilla Syrup recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”


For the vanilla and mint syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean
  • 2 cups fresh mint leaves , plus more for garnish

To serve:

  • 1 ripe pineapple, cut into 1-inch slices
  • Canola oil for brushing, on the pineapple
  • Vanilla ice cream, for topping

To Prepare

For the vanilla and mint syrup:
  • To make the mint and vanilla syrup, in a saucepan, add the water and sugar and let boil until sugar is completely dissolved. Remove from the heat.
  • Slice the vanilla bean lengthwise and carefully with a knife, scrape out the seeds. Add the seeds, the bean and mint leaves to the syrup. Let steep for at least a half hour.
To serve:
  • Preheat the grill to medium high.
  • Brush the pineapple slices with a little canola oil and place on the grill for 3 to 4 minutes per side, until the pineapple has grill marks and the juices start to caramelize.
  • Lay the grilled pineapple in a baking dish and pour the syrup over it, making sure to cover all of the slices. You can make this ahead and keep in the refrigerator.
  • To serve, place a slice of pineapple on a plate, add a generous scoop of vanilla ice cream on top. Drizzle on some more of the syrup on top and garnish with a couple of mint leaves.

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