Grilled Piña Colada Cheesecake Topping

PC Coconut Chips

Grilled Piña Colada Cheesecake Topping

Here’s our secret to a stress-free summer dessert: Take your favourite PC®cheesecake and jazz it up ...

Here’s our secret to a stress-free summer dessert: Take your favourite PC®cheesecake and jazz it up with this super-easy cocktail-inspired topping. Use a grill pan to grill the pineapple if you don’t want to fire up the barbecue.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 20 mins
  • Serves: 10
  • Dish Type: American
  • Season: Fall
  • Course: Dessert
  • Main Ingredient: Pineapple
  • Calories

    30 cal per 2 tbsp

  • Carbohydrate

    7 g

  • Fat

    1 g

  • Sodium

    5 g

  • Sugars

    5 g

Grilled Piña Colada Cheesecake Topping

PC Coconut Chips

  • Calories

    30 cal per 2 tbsp

  • Carbohydrate

    7 g

  • Fat

    1 g

  • Sodium

    5 g

  • Sugars

    5 g

How to make

Ingredients

  • 4 rings (1/2-inch/1 cm thick) cored peeled

    Fresh pineapple (about one-third of a pineapple)
  • 1

    lime
  • 2 tbsp (30 mL)

    PC®Organics Blue Agave Syrup
  • 2 tbsp (30 mL)

    PC®Coconut Chips

How to make

  • Step 1

    Preheat grill to medium-high heat. Add pineapple rings; cook, turning once, until tender and grill-marked, 8 to 10 minutes. Transfer to plate; let cool enough to handle.

  • Step 2

    While pineapple is cooling, thinly slice half of lime; cut slices into half-moons. Juice remaining half of lime. Stir 1 tsp lime juice with agave in bowl (reserve remaining lime juice for another use). Set aside.

  • Step 3

    Cut pineapple into 1/2-inch (1 cm) cubes. Stir into bowl with lime juice mixture.

  • Step 4

    Arrange lime slices over half of cheesecake; top with some of the pineapple mixture and coconut chips. Serve remaining pineapple mixture and coconut chips on the side of cheesecake slices.

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