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Grilled Pineapple Butterscotch Sundaes

 Grilled Pineapple Butterscotch Sundaes
I like to use bananas in this recipe, as well. Just be careful when grilling them—don't let the bananas get too soft. —Arla Boss, Temperance, Michigan
6 ServingsPrep/Total Time: 30 min.


  • 2 fresh pineapples
  • 6 tablespoons plus 1/2 cup butter, divided
  • 2 tablespoons sugar
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt
  • 3 cups vanilla ice cream


  • Peel, core and cut each pineapple into six spears. In a small
  • saucepan, melt 6 tablespoons butter with sugar and nutmeg. Brush
  • over pineapple. Grill, covered, over medium heat or broil 4 in. from
  • the heat for 7-10 minutes or until lightly browned, turning
  • occasionally.
  • For sauce, in a small saucepan, melt remaining butter. Stir in brown
  • sugar and cream. Bring to a boil, stirring constantly. Remove from
  • the heat; stir in vanilla and salt. Serve sauce with ice cream and
  • grilled pineapple. Yield: 6 servings.

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Grilled Pineapple Butterscotch Sundaes (continued)

Nutritional Facts: 2 pineapple spears with 1/2 cup ice cream and 3 tablespoons sauce equals 667 calories, 41 g fat (26 g saturated fat), 126 mg cholesterol, 264 mg sodium, 76 g carbohydrate, 2 g fiber, 4 g protein.