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Curtis Stone's BBQ pineapple with coconut caramel sauce

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegan
  • Vegetarian
  • High in dietary fibre
  • 1 serve veg or fruit

Complete with a coconut caramel sauce, Curtis’ grilled pineapple dessert is great for entertaining. It’s vegan, too.

  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes
bbq pineapple with coconut caramel sauce


  • 1/2 cup (110g) caster sugar
  • 270ml can coconut cream
  • 1 large pineapple, peeled, cored, cut into 2-3cm pieces
  • 20g dairy-free spread, melted
  • 2 passionfruits, halved
  • 1/2 cup (40g) shredded coconut, lightly toasted

Nutritional information

Per Serve: Energy: 1307kJ/313 Cals (15%), Protein: 2g (4%), Fat: 18g (26%), Sat Fat: 13g (54%), Carb: 34g (11%), Sugar: 34g (38%), Dietary Fibre: 5g (17%), Sodium: 26mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill on medium-high. In a small saucepan over medium-high heat, add the sugar and cook, stirring occasionally, for 2 mins or until the sugar dissolves and turns golden. Add the coconut cream and stir to combine (the mixture will bubble when the coconut cream is added). Reduce heat to medium and simmer, stirring to melt the lumps of caramel, for 3 mins. Remove from heat and pour into a heatproof bowl.

  2. Step 2

    Thread 4 pieces of pineapple onto 6 metal or soaked bamboo skewers. Lightly brush pineapple with melted spread and carefully place on the grill. Cook for 1-2 mins each side or until pineapple is lightly charred.

  3. Step 3

    Transfer the pineapple skewers to a serving plate. Drizzle with the caramel sauce. Spoon the passionfruit pulp over the pineapple skewers and sprinkle with toasted coconut to serve.

Recipe tip

To toast shredded coconut, toss in a dry frying pan over medium heat for 2-3 mins or until light golden. Transfer to a heatproof bowl to cool.


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