Chinese Five Spice Grilled Pineapple with Coconut Ice Cream


Chef’s Note: To pick a ripe pineapple, it should have a light, sweet pineapple fragrance, especially at its base.

25 min
6 to 8 servings


ripe fresh pineapple (cut into rounds)
3 Tbsp
white sugar
1 tsp
Chinese five spice
non-stick cooking spray
coconut ice cream (store bought)
Prep Time:
20 min
Cooking Time:
5 min
Total Time:
25 min


Cut off the top and bottom of the pineapple using a sharp chef's knife. Stand the fruit upright and cut off the skin, following the curve of the fruit. Remove any remaining hard brown spots, or "eyes," with a paring knife. Slice the peeled pineapple crosswise into 6 to 8 rounds depending on the size of pineapple. Use a small round cookie cutter to punch out the core of each slice or cut out with a paring knife. 

In a small bowl, add sugar and five spice and mix well. Place pineapple rings on a large baking sheet and sprinkle the sugar mixture on each side of the pineapple rings; let marinade for 10 minutes. 

Spray both sides of the pineapple rings with non-stick cooking spray and grill on high heat for 2 minutes per side until lightly charred. To serve, place a grilled pineapple in a bowl and top with coconut ice cream. 

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