Pineapple grills up beautifully on the barbeque. Cook up a few spears and serve them with ice cream and a sweet bourbon sauce for a summertime dessert.

Yield: Serves 4.



  • 1 whole vanilla bean or 1 tbsp vanilla
  • 1 cup packed golden brown sugar
  • 1/2 cup bourbon or Scotch whisky
  • 1/4 cup fresh orange juice
  • 1/4 cup salted butter, chilled and cubed
  • 1 tsp grated lime peel
  • 1 fresh pineapple, peeled
  • Canola oil*
  • Vanilla ice cream*


  1. To prepare sauce, cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Combine beans, brown sugar, bourbon and orange juice in a small non-reactive saucepan. Bring to a boil over medium heat.
  2. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. Remove from heat. Whisk in butter and lime peel, whisking until butter is melted. Cover and set aside.
  3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Cut pineapple in half lengthwise; reserve one half for another use. Cut other half of pineapple in half lengthwise. Cut out and discard core from pieces. Cut each piece lengthwise into 3 spears. There should be 6 spears. Brush all sides of spears with oil.
  5. Grill pineapple until warmed and grill-marked, about 1 - 2 minutes per side. Remove from heat. When cool enough to handle, cut each spear in half crosswise.
  6. To serve, place 3 pineapple pieces and ice cream into each of 4 bowls. Top each serving with sauce.
Nutritional analysis per serving:

426 calories, 11.6 g fat, 0.6 g protein, 63.7 g carbohydrate, 0.9 g fibre, 118 mg sodium

*Ingredient not included in nutritional analysis.