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Grilled Pineapple with Nutella


  • 2 Pineapples peeled, cut crosswise into 1/2-inch-thick slices and core removed

  • 0.66 cup mascarpone room temperature

  • 0.5 teaspoon vanilla extract

  • 0.66 cup chocolate-hazelnut spread, recommended Nutella

  • 6 tablespoons whipping cream

  • Olive Oil

  • 3 tablespoons chopped toasted Hazelnuts


  • 1.

    Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.

  • 2.

    While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

  • 3.

    Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

  • 4.

    Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

  • 5.

    Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

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