Grilling season is upon us and Food Network star and cookbook author Ingrid Hoffman is looking forward to kicking off summer with her favorite grilled dishes for BBQ’s and pool parties. This post will include some of Ingrid Hoffman’s favorite grilling tips as well as a fun recipe which will show you How To Make Dessert on a Grill.

Ingrid lives in Miami and hosts the Food Network series “Simply Delicioso” as well as the Spanish-language cooking and lifestyle show “Delicioso” on Galavision. She has cooked with actor and presenter Nick Cannon and her celebrity fans include Eva Longoria.

Ingrid is also the spokesperson for Lynx Professional Grills. Have you ever heard of Lynx Grills? In the summer we easily cook outside 75 percent of the time. This grill girl personally loves the outdoor kitchen set up. I so want one (hint-hint hubby).

Just like me, Ingrid loves to grill and has some great grill tips to help you prepare the perfect meal outdoors.

Cook even: Bring food to room temperature 30-45 minutes prior to grilling. Food will cook evenly and you will avoid hot/cold spots
Marinades: Marinades should always have a ratio of 1 to 3 acidity to oil. Acids such as citruses and vinegars help tenderize proteins and oils, add moisture and prevent sticking. For extra zing use zest of citrus as well.
Don’t cross contaminate: Do not use marinade you marinated raw meat in for basting. Separate batches from the start.
Avoid the burn: Sugary sauces when used too early in the grilling process can burn your food. Put them on your grilled meats towards the end of grilling.
Skewer prep: To keep wooden skewers from burning, soak them in water.
Don’t flip-flop: Resist the urge to flip your food several times. Ideally, you should only flip once.
Give it a twist: Use unexpected ingredients for your skewers such as olives, avocado, mango and strawberries.
Rest in the tent: Let met rest under a foil tent for a few minutes before slicing so juices redistribute evenly.

In this video, Ingrid shows us how to make an entire meal on the grill, even her Grilled Pineapple dessert. Ingrid paired her grilled pineapple with grilled mahi steaks and pork kabobs.

Here is a final peek at hour Ingrid’s meal turned out.

Grilled Pineapple with Spiked Rum Crema - Photo Credit Lynx — Photo courtesy of Lynx Grills

I had the chance to try one of Ingrid’s great grill recipes, Grilled Pineapple with Spiked Rum Crema. Grilled fruit is a terribly tempting treat. The heat of the grill pulls out the natural sugars in the fruit and creates an almost buttery effect to the fruit. For my own interpretation of Ingrid’s recipe, I opted to serve the Grilled Pineapple with Spiked Rum Crema exclusively on its own. And, of course, in true Giggles form. I totally spiked the whipped cream, although that part is optional to keep it kid-friendly. My version of Ingrid’s Grilled Pineapple with Spiked Rum Crema was delicioso! This recipe is no joke.

Print Recipe

Grilled Pineapple with Spiked Rum Crema

Prep Time5

Cook Time5

Total Time10

Servings: 4

Author: Ingrid Hoffman

Ingredients

8 ¾- inch-thick rounds of pineapple peeled and cored
butter-flavored cooking spray
3 tablespoons dark brown sugar
1 cup heavy cream
½ cup confectioners’ sugar
2 tablespoons silver rum
¼ cup sweetened coconut flakes toasted, for serving
fresh mint sprigs for garnish

Instructions

1. Spray the pineapple slices with the cooking spray on both sides and rub with the dark brown sugar.
2. Beat the heavy cream with an electric hand mixer on high speed in a chilled medium bowl until it thickens. Add the confectioners’ sugar and beat until stiff peaks form. Beat in the rum until stiff peaks form. Refrigerate until ready to serve.
3. Heat a rimmed grill pan over high heat until very hot. In batches, add the pineapple to the pan and grill until seared with grill marks, turning once, about 3 minutes. (The pineapple can also be grilled on an outdoor grill over medium heat.) Transfer to a plate and let cool slightly.
4. For each serving, place 2 pineapple slices on a dessert plate. Top with a dollop of the rum cream, sprinkle with a tablespoon of coconut, and garnish with a mint sprig. Serve immediately.

Notes

I cut my pineapple a little different.

Here are a couple of my pictures from my very own “How to Make Dessert on a Grill” tutorial and of course, the final product. Pay no attention to my grill. I totally need a new grill.

Planning a summer dinner party or having a few friends over to grill on the patio? It is easy to be the hero of the party once you learn how to make dessert on a grill and serve up this Grilled Pineapple with Spiked Rum Crema. It will not disappoint.

Note: I was not compensated for this post, nor did I receive any product. I was asked to share this by Lynx Grills and I chose to since I can appreciate the topic and wanted to try the recipe. Opinions are always my own.