Balsamic, Mint & Basil Pan Grilled Pineapple with Ice Cream

This weather is giving me the winter blues so I needed something extra special for dessert tonight. This is what resulted from me looking up several different grilled pineapple recipes, then picking and choosing what I wanted to use. It did not disappoint :-) When the cold ice cream hit this warm seasoned pineapple, we were in heaven!

Serves 2

You will need:

half a pineapple, cut into rings (I have a very handy pineapple corer/slicer)

for the marinade:
1/4 cup balsamic vinegar
1/4 to 1/2 cup butter (I use somewhere in between and Earth Balance brand)
3 T agave or other liquid sweetener
1 T chopped fresh mint (or use 1 t dry)
1 T chopped fresh basil (or use 1 t dry)
1/4 t coconut flavoring (if you don't have this, you can top the finished dessert with coconut flakes)

Ice cream ( I used So Delicious Vanilla Bean)


1) In small saucepan, heat your vinegar to boil, then reduce heat to medium and cook for 5 minutes. If it starts to burn reduce heat more.
2) Now transfer to bowl and mix in other marinade ingredients. Mix well until butter is melted.
3) Put your pineapple slices in this sauce to marinate for 2 hours on the counter. Save a few tablespoons of marinade for drizzling later.
4) When you are ready to pan fry your pineapple, do so over medium heat using a T butter or coconut oil  in the pan. Heat until each side gets pan marks on it. Don't cook too long or you will dry out the pineapple!
5) Meanwhile, reheat your remaining marinade in the microwave for about a minute. Now remove pineapple from heat, top with ice cream, and drizzle your sauce on top.
Eat immediately before your ice cream totally melts. Enjoy!