Chef Troy’s Iyah-Man Grilled Pineapple with Minty Mango Nice Cream

20 minutes | Makes 8 slices pineapple + 4 cups nice cream

Grilled pineapple is a mouthwatering treat all on its own. Basted with a maple-jerk sauce and served alongside mango nice cream, it’s a party-worthy dessert. Be sure not to overprocess the nice cream or it will begin to melt.

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Ingredients

3 cups frozen mango chunks

1⁄2 cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or oat

1⁄4 cup pure maple syrup

1⁄2 tsp. pure vanilla extract

1 Tbsp. fresh mint leaves

1 pinch sea salt (optional)

2 Tbsp. brown sugar

1⁄2 tsp. grated fresh ginger

1⁄4 tsp. low-sodium jerk seasoning blend

1 small pineapple, peeled and sliced into eight rings

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Instructions

1. For nice cream, in a high-powered blender or food processor combine mango, plant milk, 2 Tbsp.

   of the maple syrup, the vanilla, half of the mint, and the salt. Process until smooth and creamy. (If

   using a Vitamix, you will need to use the tamper.) Do not overprocess. Transfer to an airtight

   container and freeze until ready to serve.

2. For basting sauce, in a small bowl, combine brown sugar, the remaining 2 Tbsp. maple syrup, the

   ginger, and jerk seasoning.

3. Dollop about 11⁄2 tsp. of the maple-jerk sauce onto each pineapple slice, using the back of a spoon

   to evenly distribute it on both sides.

4. Grill pineapple rings over medium 4 to 8 minutes per side or until lightly charred and heated

   through. Transfer to a serving platter.

5. Top grilled pineapple with Minty Mango Nice Cream and lightly garnish with the remaining mint.

   Serve immediately.