Saturday, May 28, 2016

Honolulu Sundaes™

This is a great dessert for summer. 

I've used a grill pan, but this will also work for an outdoor grill. 

I've used peanuts, but you can also use walnuts or even macadamia nuts. 

For those with nut allergies. omit the nuts and coconut.

4 pineapple rings
1 - 2  T vegetable oil
1/2 - 1 tsp each: cinnamon sugar, dark or spiced rum (optional)
1/3 - 1/2 c. each: chopped peanuts, shredded coconut (optional)
non stick cooking spray


Preheat oven to 350 F. 

Spray cooking sheet with non stick spray.  Arrange peanuts and coconut on baking sheet

Turn off oven. Place baking sheet in oven and leave oven off.  Let cooking sheet stay in oven for a few minutes to toast coconut and peanuts. Keep an eye on them so that they won't burn. 

Remove baking sheet from oven and set aside.

In a cup combine oil and rum.

Brush both sides of pineapple rings with oil. Use a spoon to sprinkle cinnamon sugar over both sides.

Heat grill pan to medium high heat, lower heat to medium.

Place pineapple rings on grill pan.  Grill for 2- 5 min on one side. Flip over and grill for 2 -  5 min more.

Remove pineapple rings from grill and arrange in a dessert dish. Arrange your favorite ice cream over pineapple. Top with peanuts and coconut if desired.

Serves 4.




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