Griddled Pineapple with Bread and Banana Ice Cream

grilled pineapple

Perfect for a weekend feast, this sweet and tropical summer dessert can be made on the barbecue and only requires a few ingredients. 

Prep time: 25 minutes

Cook time: 10 minutes

Servings: 6 people


Put the bananas in a freezer bag or freezer-proof container and freeze for 6-8 hours, until completely frozen.

Heat a griddle pan over a high heat and toast the bread slices for 1-2 minutes each side to get char marks.

Alternatively, do this on a charcoal barbecue once the coals are glowing and the flames have died down.

Whizz the toast in a food processor until fine breadcrumbs form. Remove and cool.

Pulse the frozen bananas in the food processor until breadcrumb-like in consistency.

Add 3 tbsp maple syrup and the breadcrumbs and whizz until smooth and combined.

Pour into a freezerproof container and freeze until ready to serve.

If using a gas barbecue, preheat to medium, or if using charcoal wait for the last glowing embers.

Brush the remaining maple syrup over the pineapple wedges and sprinkle with the ground cinnamon.

Cook for 5-6 minutes on each side until charred and golden then serve with the ice cream.



4 ripe bananas, peeled
2 slices brown bread
4 tbsp maple syrup
2 pineapples, peeled and each cut into 6 wedges
1/2 tsp ground cinnamon

Shop ingredients Shop ingredients