Here’s a recipe well suited to the baking-phobic among us.
Just about anyone who has grilled a steak and made a butter sauce can master this.
The sauce is a riff on the traditional bananas Foster sauce. It’s a little leaner, and some fresh orange juice adds a pleasant hint of acid.
It’s nice to show off the sundaes in 8-ounce parfait glasses, but any dessert bowls of similar volume will work.
Grilled Pineapple Sundaes With Brown Sugar-Rum Sauce
The pineapple can be grilled up to a day in advance; refrigerate until ready to serve. You could also pre-scoop the yogurt to make assembly at the last minute even easier.
1 pineapple, peeled, cored and cut into generous ¼-inch thick rings (about 1½ to 1¾ pounds trimmed and sliced)
2½ tablespoons unsalted butter
⅔ cup light brown sugar
¼ cup dark rum
⅓ cup fresh orange juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Six 1 to 1½ ounce scoops nonfat vanilla frozen yogurt
Prepare grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the briquettes; when ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray bottle to tame flames. Brush the grill grate.
Arrange pineapple on the grill. Close the lid and cook for 3 to 4 minutes, until pineapple has brown grill marks. Use a spatula to loosen and flip the pineapple. For a gas grill, close the lid and reduce the heat to medium; cook for 3 to 4 minutes or as needed for the slices to get grill marks and heat through. For a charcoal grill, cook uncovered in the same way.
Transfer to a platter; once the pineapple is cool enough to handle, cut each one into ½-inch-wide pieces.
Combine the butter, brown sugar, rum, orange juice, vanilla, cinnamon and ginger in a medium saucepan over medium-high heat. Cook, whisking, for 4 to 5 minutes, until the sauce comes to a boil. Reduce the heat to medium; cook for 3 minutes or until slightly reduced. Keep a close eye on the sauce; if it gets too hot it might boil over. Remove from the heat; add the pineapple, stirring to coat evenly.
Divide the pineapple and sauce among serving dishes. Top with a scoop of the frozen yogurt. Serve right away.