Grilled Pineapple with Mint and Vanilla Syrup

Name: Grilled Pineapple with Mint and Vanilla Syrup
Prep time: 40 min
Cook time: 10 min
Yield: 4 to 6 servings
Ingredients: 1 cup water; 1 cup granulated sugar; 1 vanilla bean; 2 cups fresh mint leaves (plus more for garnish); 1 ripe pineapple (cut into 1-inch slices); Canola oil for brushing (on the pineapple); Vanilla ice cream (for topping)

Recipe courtesy Alisa Romano

4 to 6 servings

Course: Dessert

Cuisine: Mexican

Keyword: grill recipes, grilling, ice cream, mint, pati's mexican table, pineapple, vanilla

Prep Time 40 minutes

Cook Time 10 minutes

Ingredients

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.