Since I’ve been on easy-quick summer recipes this week, I thought I would share this recipe with everyone. This particular recipe, though, is not my own. I was given the basic recipe – ingredient list on a post-it note, and verbally told how to make this recipe while standing in line at the DMV a couple of summers ago. I’ve since found out that the recipe is the same/very similar to the one presented by Giada De Laurentiis, from the show "Everyday Italian", on the Food Network. The recipe I have is very similar, so it very well could be her recipe. My prep method was a bit different – I would never use a microwave here – too little control for me for this application.
When I first tasted this combination of pineapple and Nutella, I was in heaven. It is a bit rich, so serving size is small, serving between 12 & 16 people.
Another thing I like about this recipe is that everything here can be prepped outdoors. I’ve made this all outside, with anything that needed heat done right there on the grill. Adjust the coals or gas to suit, and you are all set. No need to heat the house whatsoever. If you are crafty enough, you can also make this recipe on a camping trip, as long as the pineapple are prepped before hand, and everything is measured out into small bowls and kept cool.
And then of course, there is the Nutella.
Heaven in a jar. You just cannot go wrong with .. well… anything and this stuff.
I could almost eat it on mushy yellow wax beans or cooked slimy spinach.
Fresh Grilled Pineapple with Hazelnuts, Nutella & Marscapone Cream
Grilled Pineapple with Nutella, Recipe courtesy Giada De Laurentiis from Everyday Italian
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
3 tablespoons chopped toasted hazelnuts
Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It’s important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.
This is really good with grilled peaches, nectarines, plums, or other fleshy fruit. I’d like to try this with thick slices of kiwi, or mango.