I don’t want summer to end! Like, never ever. Life is so wonderful with the sun shining down, lazy days spent at the beach and long, balmy evenings.
I especially love throwing dinner on the grill. Or, more accurately, having my husband cook dinner like grilled skirt steak sandwiches. There’s something so relaxed and unfussed about a grilled dinner. For us, no dinner is complete without dessert and we’re partial to ice box desserts in summer, like no-bake Oreo Cake, but that takes several hours to chill.
Needing a quick sweet tooth fix, I had my husband throw a few pineapples on the grill while I tended to things in the kitchen. Pineapple is our favorite fruit! Mixed with a little brown sugar and a touch of cinnamon, it forms a mouthwatering glaze. If you don’t have pineapple, you can easily substitute another fruit. Stone fruit such as peaches grill up beautifully!
I like to serve those succulent slices over pound cake to soak up every last drop, but that’s completely up to you. This dessert can be low-carb and gluten free! But if you want to get the most from your grill, you can even toast it before serving.
The pièce de résistance to this easy dessert is a generous dollop of mascarpone whipped cream. You may ask, why add mascarpone cheese? Why not just make regular whipped cream? And you have a point there — homemade whipped cream is absolutely amazing!
But the reason is because mascarpone cheese makes it better. It’s probably why I add cheese to just about everything! The mascarpone takes regular whipped cream and thickens it up a bit. It adds a buttery, velvety texture.
Mascarpone is not as well-known as cream cheese, or even ricotta, but if you’ve ever had tiramisu before, you’ve had mascarpone. It has a cream cheese-like texture without the tang. You’ll want to put this mascarpone whipped cream on everything! I’m already thinking about it on warm baked apples in the fall. But for now… I never want summer to end.
Grilled Pineapple with Mascarpone Whipped Cream Recipe
- 8 Mascarpone
- 1 Heavy Cream
- 0.25 Powdered Sugar
- 1 Pure Vanilla Extract
- 8 Pineapple About 1 small pineapple
- 3 Packed Brown Sugar
- 0.25 Cinnamon
- 1 Pound Cake Sliced, optional
- In a large bowl, combine the mascarpone, cream, powdered sugar, and vanilla. Beat until medium peaks form. Cover and chill.
- In a resealable bag, add the pineapple, brown sugar, and cinnamon. Massage gently to combine. Set aside to let the juices form, about 5 minutes.
- Preheat grill to medium-high heat. Remove pineapple from bag and save juice. Grill pineapple for 2-3 minutes per side. Serve over slices of pound cake, top with mascarpone whipped cream and drizzle with reserved pineapple juice.