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Photo: Quentin Bacon; Styling: Philippa Brathwaite Photo by: Photo: Quentin Bacon; Styling: Philippa Brathwaite

Broiled Pineapple with Bourbon Caramel over Vanilla Ice Cream

Sugar-coated fruit caramelizes beautifully under the broiler, deepening and intensifying its flavor.

Cooking Light MARCH 2011

  • Yield: 6 servings
  • Total:30 Minutes


  • 1/2 cup granulated sugar
  • 3 tablespoons plus 2 teaspoons bourbon, divided
  • 3 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pineapple, peeled and cored
  • Cooking spray
  • 3 tablespoons brown sugar
  • 2 cups vanilla fat-free ice cream
  • 1/4 cup flaked sweetened coconut, toasted


1. Combine granulated sugar, 3 tablespoons bourbon, 3 tablespoons water, and juice in a medium saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat to medium and cook, without stirring, 10 minutes or until golden. Remove from heat. Carefully add cream, stirring constantly (mixture will bubble vigorously). Cool slightly. Stir in remaining 2 teaspoons bourbon and vanilla.

2. Preheat broiler to high.

3. Cut pineapple lengthwise into 12 slices; cut each slice in half crosswise. Arrange pineapple on a foil-lined broiler pan coated with cooking spray; sprinkle evenly with brown sugar. Broil 5 inches from heat for 12 minutes or until golden brown.

4. Scoop 1/3 cup ice cream into each of 6 bowls. Arrange 4 pineapple slices in each bowl; top each serving with 2 1/2 tablespoons caramel sauce. Sprinkle each serving with 2 teaspoons coconut; serve immediately.

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 5.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 61g
  • Fiber: 2.3g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 48mg
  • Calcium: 86mg

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Broiled Pineapple with Bourbon Caramel over Vanilla Ice Cream recipe