Move over banana splits — grilled pineapple splits are the new summer favorite. Tender, caramelized pineapple grilled until golden, then crowned with creamy vanilla ice cream, crunchy macadamia nuts, and a scattering of bright freeze-dried strawberries for color. These elegant, simple splits are perfect for backyard barbecues, pool parties, or an easy weeknight dessert that feels special without much fuss.
Why you’ll love this grilled pineapple split recipe
This recipe stands out for its ease and flavor. All you need to do is slice and grill the pineapple, then add your favorite toppings. The caramelization intensifies the pineapple’s natural sweetness, creating a warm, slightly smoky contrast to cold, creamy ice cream. If you’re not a fan of bananas, this is a great twist on the classic banana split—fresh, bright, and slightly lighter. You can keep it refined-sugar-free and vegan by choosing a coconut milk ice cream or other plant-based option and still enjoy that indulgent dessert feeling. Most importantly, this treat comes together quickly, making it a great choice for last-minute guests or spontaneous summer gatherings.
Topping suggestions
Try these topping ideas to customize each split to your taste:
- Chopped macadamia nuts or other nuts for buttery crunch.
- Coconut flakes or shredded coconut for tropical texture and aroma.
- Freeze-dried strawberries for a bright pop of color and concentrated berry flavor.
- Vanilla ice cream, coconut milk ice cream, or any flavor you prefer.
- Coconut whipped cream or a classic whipped topping for extra creaminess.
- A maraschino cherry or fresh berry on top for a finishing flourish.
How to make grilled pineapple splits
- Prepare the pineapple: trim the top and bottom, slice the fruit into rounds or sticks, and remove the core as desired.
- Brush the pineapple pieces lightly with melted coconut oil (or another cooking oil) to promote even caramelization and prevent sticking.
- Heat a grill pan or outdoor grill to medium-high. Place the pineapple pieces on the hot surface and cook until golden and caramelized, a few minutes per side.
- Transfer the warm pineapple to plates. Add scoops of ice cream and sprinkle with toppings like chopped macadamias, freeze-dried strawberries, and coconut flakes. Serve immediately while the pineapple is warm and the ice cream is cold.
Tips for making the best pineapple split
For the best texture and flavor, serve the grilled pineapple splits immediately after assembling. The contrast between hot caramelized pineapple and cold ice cream is part of the appeal. If you don’t have a grill pan, an outdoor grill works beautifully and adds a subtle smoky note. A regular skillet can also caramelize the fruit if a grill isn’t available. Be sure to cut uniform pieces so they cook evenly and brush with oil to avoid sticking and encourage a golden crust.
Other recipes you might enjoy
Pair this dessert concept with other fruity, ice-cream-forward treats such as a blueberry crisp ice cream, a light strawberry mousse, or a peanut butter cup style nice cream made without banana for a lower-carb option. These desserts share the same emphasis on fresh fruit, simple preparation, and big flavor.
Grilled Pineapple Split
Ingredients
Grilled Pineapple
- 1 pineapple
- 1 tbsp coconut oil melted
Toppings
- Vanilla ice cream (or coconut milk ice cream)
- Chopped macadamia nuts
- Freeze-dried strawberries
- Optional: shredded coconut, whipped topping, fresh berries
Instructions
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Heat a grill pan or outdoor grill to medium-high.
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Trim the pineapple by cutting off the top and bottom, slice it in half lengthwise, then into quarters. Slice out the core and trim the rind from each piece. You should have uniform sticks or wedges.
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Brush all sides of the pineapple with melted coconut oil to aid caramelization and prevent sticking.
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Place the pineapple pieces on the hot grill or pan and cook a few minutes per side until golden and caramelized.
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Remove from heat, plate immediately, and top with scoops of ice cream and your chosen toppings. Serve right away to enjoy the warm-and-cold contrast.