frying pan Grilled pineapple with mint yogurt ice-cream






40 min.

grilling time

3 min.


  • Add the sugar to a pan and melt until golden yellow.  
  • Mix with the pineapple juice and cook until it has a thick consistency.


  • Quarter the pineapple from top to bottom, remove the stalk and the skin. Cut into five beautiful rectangles. Coat these with the glaze and freeze in the freezer.

Ice cream:

  • Finely chop the mint leaves - retain some leaves for decoration.
  • Mix the yogurt with the cream. Then add all the other ingredients.
  • Add the mixture to the ice-cream maker and stir into ice-cream. It can then be frozen again in the freezer until firm.
  • Scoop out into balls and freeze them again.


For serving:

  • Add the pineapple rectangles to a grill pan and after about three minutes turn them 90 degrees and then grill for a further three minutes.
  • Arrange the grilled pineapple on the plate.
  • Place the ice cream on a plate and rub the palm sugar with a grater on the plate.
  • Decorate the whole dish with the mint leaves.

1 pineapple

50 g palm sugar



20 g sugar

30 ml pineapple juice


Ice cream:

200 g yogurt

50 g cream

50 g powdered sugar

30 g lemon juice

10 ml glucose

5 g mint leaves