Grilled Pineapple & Toasted Coconut Ice Cream Sundae

Chosen Team

Grilled Pineapple & Toasted Coconut Sundae

These Grilled Pineapple & Toasted Coconut Sundaes are the perfect summertime dessert for a gathering around the bbq. Reminiscent of a piña colada, this recipe is sure to transport your tastebuds to a sunny tropical beach. 

Prep Time: 30 minutes
Serves: 4


  • 1 pineapple, cut into rounds
  • 1 pint vanilla bean ice cream
  • 2 oz spiced or dark rum (optional)
  • 1/2 cup unsweetened coconut flakes
  • Chosen Foods Avocado Oil Spray


  1. Preheat oven to 325°F.
  2. On a baking sheet, spread the coconut in a single layer and pop in the oven. Using a timer (super important, coconut burns easily), stir the coconut every 5 minutes until it turns a nice golden brown.
  3. Remove the toasted coconut from the oven and allow it to cool to room temperature. Move to an airtight container so you can store any extra in the pantry.
  4. Prep the pineapple rounds and with a small cookie cutter or knife, making sure to discard the cores.
  5. If using the rum, place the pineapple and spiced rum in a reusable airtight bag and marinate for about one hour. If not, you can skip this step. 
  6. Preheat your grill at about 450°F.
  7. Grill the pineapple for a minute and then rotate 45 degrees to get criss-crossing grill marks. Flip and repeat this process.
  8. Serve the grilled pineapple on a platter and top with vanilla ice cream and toasted coconut.