Grilled Pineapple and Mint Cream



  • 2 pineapples, peeled, sliced into 3 centimeter rounds and cored
  • 2 tbsp. (30g) brown sugar
  • 2 tbsp. (30g) unsalted butter
  • 1 tbsp. (15ml) dark rum
  • 1 bunch of mint, picked and finely sliced
  • 2 tbsp. (30g) white sugar
  • 2 cups (500ml) whipping cream
  • Directions

  • Heat the BBQ to medium high heat.
  • In a small saucepan, melt the butter over medium high heat.
  • Add the brown sugar and rum and bring to a boil for 1-3 minutes until syrupy, then set aside and stir in half the mint.
  • Meanwhile, whip the cream with the sugar until stiff peaks form and then fold in the rest of the mint.
  • Brush the pineapple slices with the sauce and grill for 4-5 minutes per side until slightly charred.
  • Remove the grilled pineapple from the BBQ and serve with the whipped cream.
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