Grilled Pineapple, Bananas, and Grapes


4 servings
½ cup honeyhoney½
2 tablespoons fresh lemon juice (from ½ large lemon)lemon juice2
1 large lemon, zestedlemon(s)1
½ cup heavy creamheavy cream½
3 tablespoons powdered sugarpowdered sugar3
¼ cup plain Greek yogurtplain greek yogurt¼
2 tablespoons dark rumdark rum2
½ teaspoon pure vanilla extractvanilla extract½
1 pineapple, skinned and cut into ¾-inch thick slices, or 8 canned pineapple slices in pineapple juice, drainedpineapple1
3 ripe but firm bananas, peeled and halved lengthwise, then halved crosswisebananas3
6 to 10 red or green grapes, halvedred or green grapes10
½ cup light brown sugarlight brown sugar½
3 tablespoons chopped fresh mint, for garnishfresh mint sprigs3


In a small saucepan, bring the honey, lemon juice, and lemon zest to a boil over medium heat. Boil for 1 minute until smooth. Set aside to cool.
In a medium bowl, using a hand mixer on medium speed, beat the cream until thick. Add the sugar and beat until the cream holds stiff peaks. Beat in the yogurt, rum, and vanilla.
Place a grill pan over medium heat or preheat a gas or charcoal grill. Sprinkle each side of the pineapple slices with brown sugar. Sprinkle the cut sides of the bananas and grapes with brown sugar. Grill the pineapple until grill-marked and golden, 4 to 5 minutes each side. Grill the bananas and grapes until lightly browned and warmed through, 2 to 3 minutes each side.

Place the grilled pineapple on 4 plates. Top with 3 banana slices and 3 grapes. Drizzle with honey glaze and spoon a dollop of the cream on top. Garnish with chopped fresh mint and serve.
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