Prep Time
5 Mins
Cook Time
8 Mins
Yield
Makes 4 servings
Photo: Con Poulos; Styling: Deborah Williams

How to Make It

Step 1

Whisk together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.

Step 2

Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the 2 remaining quarters lengthwise into long spears. Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt. Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender, turning occasionally.

Step 3

Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pineapple slices, and sprinkle with mint.

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