caramel sauce Archives - CaribbeanPot.com

Caramelized Grilled Pineapple, A Summer Delight!

July 7, 2026July 7, 2026Leave a Comment

If you’re looking for an easy summer dessert that celebrates fresh fruit, this Caramelized Grilled Pineapple recipe is one you’ll want to make again and again. Grilled pineapple is wonderful all on its own, but once it’s coated in a quick homemade caramel sauce, it becomes something truly special. The natural sugars caramelize over the fire, creating smoky edges, juicy bites, and an irresistible tropical aroma that instantly transports me back to my childhood in the Caribbean.

I’m a huge fan of pineapple, and that Caribbean upbringing probably has everything to do with it. If you’ve been following along for a while, you’ll know it’s an ingredient I reach for often in recipes like my Juicy Jerk Pineapple Bites, Pineapple Jam, and more recently my Haitian Pineapple Jam. Each one showcases just how versatile this tropical fruit can be, and this grilled pineapple dessert may be one of the simplest ways to enjoy it.

I used a propane grill for this recipe, but if you have a charcoal grill, you’ll get an even deeper smoky flavor that pairs beautifully with the rich caramel sauce. No outdoor grill? No problem. You can easily broil the pineapple in your oven and still achieve beautifully caramelized edges with delicious results.

ingredients for making caramelized grilled pineapple

Ingredient Guide

Pineapple: The star of the recipe, bringing natural sweetness, bright acidity, and plenty of juice that intensifies as it grills.

Water: Helps dissolve the sugar evenly to create the caramel base.

Golden Brown Sugar: Creates a rich caramel with notes of molasses that complement the pineapple.

Cinnamon: Adds warm spice that enhances the tropical sweetness without overpowering it.

Heavy Cream: Turns the caramel into a silky, rich sauce that clings beautifully to the grilled pineapple.

Butter (optional): Adds extra richness and a glossy finish to the caramel sauce.

Shopping Made Easy

• Choose a pineapple that feels heavy for its size and has a sweet aroma at the base.

• Golden brown sugar is widely available in most supermarkets and produces a deeper caramel flavor than white sugar.

• Heavy cream is typically found with the dairy products.

• Flaky finishing salt can usually be found in the specialty salt section if you’d like to add a sweet and salty finish.

Cooking Notes from the Kitchen

• A charcoal grill will give the pineapple a deeper smoky flavor than a propane grill.

• Let the pineapple develop good grill marks before turning it so it doesn’t stick.

• Watch the caramel carefully as it cooks because it can move from amber to burnt very quickly.

• Add the cream slowly and carefully because the hot caramel will bubble vigorously.

• You can personalize the caramel by cooking it a little lighter or darker depending on your preference.

• A sprinkle of flaky finishing salt adds a wonderful contrast to the sweet caramel.

Caramelized Grilled Pineapple

Fresh grilled pineapple coated in a rich homemade caramel sauce makes for an easy tropical dessert that's perfect for summer entertaining. Whether served on its own or over ice cream, this grilled pineapple recipe delivers smoky, caramelized flavor with every bite.

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Prep Time 5

Cook Time 10

Course Caribbean Classics, Dessert, Easy Caribbean Recipes, Grilling, Summer Recipes

Cuisine General Caribbean

Servings

Ingredients

1 large pineapple peeled, cored and cut into wedges
1/4 cup water
3 tablespoons golden brown sugar
1/2 teaspoon cinnamon
1/4 cup heavy cream
2 tablespoons butter optional
Flaky finishing salt optional

Instructions

Peel, wash, core, and cut the pineapple into wedges.
Heat your grill to high. Grill the pineapple for 4 to 6 minutes, turning as needed so each side develops good color and light char. The sweet tropical aroma as the fruit grills is one of my favorite parts of making this recipe, reminding me of childhood in the Caribbean.
As the pineapple grills. Place the water and brown sugar in a cold saucepan. Turn the heat on and gently swirl the pan as the sugar melts.
Continue cooking until the mixture becomes frothy before turning a deep amber color as the water cooks away.
When large bubbles begin to appear, about 2 to 3 minutes, add the cinnamon.
Carefully whisk in the heavy cream. The caramel will bubble vigorously for a few seconds, so take your time.
Cook for another 3 minutes, then stir in the butter if using.
Add the grilled pineapple to the caramel sauce and gently toss until each piece is coated.
Serve warm on its own, over Vanilla Bean Ice Cream, or my childhood favorite, Dad's Coconut Ice Cream. If desired, finish with a sprinkle of flaky salt for a sweet and salty contrast.

Video

Notes

Frequently Asked Questions

Can I make grilled pineapple without an outdoor grill?

Yes. Place the pineapple under your oven’s broiler until lightly charred on both sides. You’ll still get excellent caramelization before tossing it in the caramel sauce.

Can I make the caramel darker?

Absolutely. Cook the sugar until it reaches your preferred shade of amber. A darker caramel develops a richer, slightly bittersweet flavor that pairs beautifully with sweet pineapple.

Do I have to add the butter?

No. The butter is optional and simply adds extra richness and shine to the finished caramel sauce.

What can I serve with grilled pineapple?

Grilled pineapple is delicious on its own, but it’s especially good served over vanilla bean ice cream or coconut ice cream. It also works beautifully alongside pound cake or grilled sponge cake.

Can I prepare this recipe ahead of time?

This recipe is best enjoyed warm, shortly after the pineapple is coated in the caramel sauce. Leftovers can be gently reheated before serving.

Tried this recipe?Let us know how it was!

Coconut French Toast with Caramel Passionfruit Sauce

Ultimate Caribbean Coconut French Toast.

May 28, 2025March 7, 2018Leave a Comment

Confession! I don’t like ‘sweet’ foods, especially French toast… nor did I grow up seeing this being made in my home as a child on the islands. I was asked (challenged) by a fan to demo my take on a Caribbean French toast, thus the recipe. If you’re on a diet or diabetic, I guarantee you that this recipe is not for you. However if you’re into French Toast you’ll luv this version, especially the caramel passion fruit sauce it’s topped with. You’ll UP your brunch game with this recipe!

You’ll Need…

bread (at least day old)
2 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

2 tablespoon brown sugar (I used golden brown)
1- 1 1/2 cups coconut milk
1 tablespoon butter
2 bananas (sliced)
1 passion fruit
1/4 teaspoon ginger (powder)
pinch salt
2 tablespoon pure maple syrup

1 1/2 tablespoon butter + coconut oil

In a bowl whisk the eggs, 1 cup coconut milk, vanilla, nutmeg and cinnamon (you can add a pinch of salt if you want also). Then slice the bread about 3/4-1 inch thick and cover/soak with this mixture. Allow it to really soak in (I recommend using old bread as it will soak in the ‘batter’ better). Set aside and let’s prepare the Caramel Passion-fruit topping.

In a saucepan (I used a non stick pan) on medium heat add the brown sugar and allow it to melt. It will then go frothy and amber, here’s where you’ll add the coconut milk and whisk. Do NOT allow the sugar to go darker than amber or it will make the sauce bitter. Now add the ginger and a pinch of salt and mix. It’s now time to add the passion fruit (the pulp) along with the sliced ripe banana and mix well to coat. Allow it to go for about 5 minutes, then go in with the butter and maple syrup to finish up. You’re looking for a thick sauce, so you may need to reduce it a bit if it’s still a bit too runny.

It’s now time to toast the bread. Heat the butter and oil in a non stick pan on a medium flame/low flame, then add the pieces of bread which were soaked in the coconut batter. Cook for about 3 minutes, then flip to the other side and cook for another 3 minutes. You may need to flip them a couple more times to fully cook through (about a further 2 minutes per side). If it’s getting dark quickly without cooking the inside thoroughly, turn the heat down a bit. My toast had a lovely golden ‘crust’ to it.

Now it’s just a matter of slicing the French toast into triangles (if that’s the way your kids like it) and top with that awesome banana caramel passion-fruit topping we made. Keep in mind that if you wanted you can also add a bit of dark rum in the caramel sauce and if you prefer plantains instead of bananas.. rock that.

While not my thing, this Coconut French Toast with the Caramel Coconut Passion Fruit topping is guaranteed to be a hit at your next Sunday brunch.. works great mid-week when all you want is something rich and sweet to comfort you after a hard day at work.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Banana Bread Pudding

May 26, 2025May 15, 201225 Comments

Banana bread pudding is one of those things I don’t recall being made in our home growing up as the dessert of choice was always cake. My mom is a serious baker when it comes to cakes… but traditional stuff and not those fancy ones you see in the cookbooks and on the Food Network. I’m still to find a cake which rivals her fruit cake. Not the heavy rum/fruit cake that’s so famous in the Caribbean, but a much lighter version. Maybe I’ll get her to share the recipe when she’s back from the Caribbean where they (mom and dad) usually do their winters.

I must confess that bananas are not my thing… had too much as a kid, so I kinda lost my liking for it. Banana bread pudding was never something I was interested in… until! About 3 years ago at my sister’s wedding, I had what was probably the best dessert I’ve ever had. The chef at Chaud restaurant in Port Of Spain, created a masterpiece of a dessert, something I have to admit I can’t recreate (yet). Then there was that night at Walkers Fish Market restaurant in Burlington Ontario when again my taste buds were captivated by what came to be the 2nd best dessert I ever had. Yup.. banana bread pudding, topped with a heavenly caramel sauce.

You’ll Need…

1 day old bread
2 1/4 cups warm milk
2 tablespoon butter
1 heaping tablespoon custard powder
3 eggs (room temp)
1/2 teaspoon cinnamon powder
1 tablespoon vanilla
1 cup sugar (granulated)
2 ripe bananas
1/3 cup raisins
1/4 teaspoon nutmeg

* Notes: This is a good recipe to make use of ripe bananas which are a bit tarnished (going black and discolored). I added the custard powder to give it extra body and flavor. It was a suggestion by a friend from India who’s an amazing chef. We use day old bread so it’s a bit dry and will absorb the rich custard-like liquid very easily.

In the warm milk add the butter and whisk… should melt easily. Take about 3 tablespoon of that liquid in a smaller bowl, add the custard powder and whisk until you have a smooth consistency. Now add that custard mix to the bowl with the milk and butter (whisk).

In another bowl add the eggs, sugar, nutmeg, cinnamon and vanilla and work it well with a whisk, until creamed.

Combine the two liquids now (milk mixture and egg mixture) and give it a good whisk.

Your bread should have been prepped at this point as well. All I did was rip it apart into 1 to 2 inch pieces.

Now peel and slice the bananas and get ready to assemble everything.

In the bowl with the bread pieces, add the sliced banana and raisin.. then pour in the liquid and give it a good mix. Try to make sure all the pieces of bread absorb some of this rich liquid.. press down if necessary. Cover the bowl and allow to rest for about 20 minutes. Just to ensure that the bread absorbs all that goodness.

Preset your oven to 350F, then pour the bread mixture into an oven proof dish and place on the middle rack of your oven. It will take between 50 -55 minutes, depending on how well your oven distributes the heat. The top will be slightly golden when it’s done.

This banana bread pudding is very easy to put together, even though it may seem like a lot of steps. Just make sure you have a few big bowls handy as you can see from the recipe above, I used quite a few. Serve with some warm caramel sauce (see video below) and you’ll be dessert heaven. Add some home made coconut ice cream and you’ll take this to another level.

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