What is it called when the planets align and things fall into place and life is just perfect? It should be called a “grilled pineapple butterscotch sundae” because, let’s just be honest, it is the most amazing combination of any ingredients. Ever. This recipe is really three amazing recipes in one. 1) The pineapple is glazed with a sugar/butter sauce and when grilled is so sweet and flavorful it is just ridiculous. 2) The butterscotch sauce is, according to my daughter, “way better than the store-bought kind” and she’s never having store-bought again. 3) The toasted coconut is loaded with flavor and adds just the right touch to the sundae. The end result? Absolutely and utterly divine flavor combinations that could only occur if the planets indeed aligned. My husband is the one who found this recipe years ago in a magazine (we can’t remember which one) . . . and let’s just say that every once in a while the “planets align” and we enjoy ourselves a rockin’ grilled pineapple butterscotch sundae.
1 fresh pineapple
2 cups butter, divided
1/2 c granulated sugar
1 c brown sugar, packed
1/2 c heavy whipping cream
1/2 t vanilla
1 quart vanilla ice cream
1 c sweetened shredded coconut, toasted*
Peel and core pineapple. Slice into 1/2-inch thick rings or wedges. In small saucepan, melt 1 1/2 cups butter. Stir in granulated sugar. Brush on pineapple. Reserve remaining mixture for basting during grilling.
To grill pineapple, preheat the grill. Oil grill rack as pineapple likes to stick. Grill pineapple over medium heat (with lid closed) four minutes each side. Baste each side with remaining butter/sugar several times while cooking.
Meanwhile, make butterscotch sauce by melting remaining 1/2 cup butter in saucepan. Stir in brown sugar and cream. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Stir in vanilla and salt.
Serve sundaes by layering warm grilled pineapple, vanilla ice cream, warm butterscotch sauce and toasted coconut.
*To toast coconut, spread coconut in a single layer on a baking sheet. Toast in a 300°F oven for 13-15 minutes. Watch closely near the end as the coconut goes from barely toasted on the edges to brown very quickly.