Grilled Pineapple Butterscotch Sundaes Recipe

Pineapple: A tropical fruit that becomes wonderfully sweet and caramelized when grilled.

Butterscotch sauce: A rich, buttery sauce that adds a decadent sweetness to the dessert.

Vanilla ice cream: A classic ice cream flavor that complements the grilled pineapple and butterscotch sauce perfectly.

Chopped nuts: Optional, but adds a nice crunch and additional flavor to the sundae.

To achieve perfectly caramelized pineapple slices, make sure the grill is preheated to medium-high heat. Lightly oil the grill grates to prevent sticking. When placing the pineapple slices on the grill, do not move them around too much; let them sit for 2-3 minutes on each side to develop those beautiful grill marks and enhance the natural sweetness.

• pineapple - Substitute with mango: Mango has a similar tropical sweetness and can be grilled to achieve a similar texture and flavor profile.

• pineapple - Substitute with peach: Grilled peaches offer a sweet and slightly tangy flavor that complements the butterscotch sauce well.

• butterscotch sauce - Substitute with caramel sauce: Caramel sauce provides a similar rich and sweet flavor that pairs well with grilled fruits and ice cream.

• butterscotch sauce - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor that can enhance the overall taste of the sundae.

• vanilla ice cream - Substitute with coconut ice cream: Coconut ice cream adds a tropical twist and complements the grilled fruit flavors.

• vanilla ice cream - Substitute with banana ice cream: Banana ice cream provides a creamy texture and a flavor that pairs well with both the fruit and the sauce.

• chopped nuts - Substitute with granola: Granola adds a crunchy texture and can include a variety of nuts and oats for added flavor.

• chopped nuts - Substitute with toasted coconut flakes: Toasted coconut flakes add a crunchy texture and a tropical flavor that complements the other ingredients.

• Allow the grilled pineapple to cool completely before storing. This prevents condensation, which can make the pineapple soggy.
• Place the cooled pineapple slices in an airtight container. If stacking slices, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. This keeps the pineapple fresh and ready for quick assembly.
• For longer storage, freeze the pineapple slices individually on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. This method prevents the slices from sticking together.
• When ready to use, thaw the pineapple slices in the refrigerator for a few hours or overnight. Avoid microwaving to maintain texture and flavor.
• Store the butterscotch sauce in a separate airtight container in the refrigerator. It will keep for up to 2 weeks. Reheat gently in a saucepan or microwave before serving.
• Keep the vanilla ice cream in the coldest part of your freezer to maintain its creamy texture. Avoid frequent temperature changes to prevent ice crystals from forming.
• If using chopped nuts, store them in an airtight container at room temperature. For longer storage, keep them in the refrigerator or freezer to maintain freshness and prevent rancidity.

• Preheat your oven to 350°F (175°C). Place the grilled pineapple slices on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes until they are heated through but not dried out.

• Alternatively, you can use a microwave. Place the grilled pineapple slices on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• For the butterscotch sauce, you can reheat it in a small saucepan over low heat, stirring occasionally until it reaches a smooth, pourable consistency. If you prefer the microwave, transfer the sauce to a microwave-safe bowl and heat in 15-second intervals, stirring in between, until warm.

• If you have leftover vanilla ice cream, there's no need to reheat it. Simply scoop it directly from the freezer when you're ready to assemble your sundae.

• To reassemble, place the reheated grilled pineapple slices in bowls, top with fresh scoops of vanilla ice cream, drizzle with the warmed butterscotch sauce, and sprinkle with chopped nuts if desired. Enjoy your sundae as if it were freshly made!

• Grill: Used to cook the pineapple slices, giving them a caramelized exterior and beautiful grill marks.

• Tongs: Essential for flipping the pineapple slices on the grill without burning your hands.

• Cutting board: Provides a stable surface to slice the pineapple before grilling.

• Knife: Used to peel, core, and slice the pineapple.

• Bowls: Used to serve the grilled pineapple slices with ice cream.

• Ice cream scoop: Helps in scooping out even portions of vanilla ice cream.

• Spoon: Used to drizzle the butterscotch sauce over the sundae.

• Measuring cup: Ensures you use the correct amount of butterscotch sauce.

• Chopping knife: Used to chop the nuts if you choose to add them as a topping.

Pre-cut pineapple: Buy pre-cut pineapple from the store to save time on peeling and coring.

Pre-made butterscotch sauce: Use pre-made butterscotch sauce instead of making it from scratch.

Grill in batches: Grill multiple pineapple slices at once to speed up the process.

Assemble ahead: Pre-grill the pineapple slices and store them in the fridge. Reheat on the grill or microwave before serving.

Chopped nuts: Buy pre-chopped nuts to avoid extra prep work.