Grilled Pineapple Slices With Ginger Cream Sauce

"This is sooo good. Whenever we BBQ, I make this and, honestly, this is what I look forward to the most. It's a great dessert after the BBQ. The ginger cream sauce recipe follows."
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Ready In:




  • Heat the coals over gas grill for direct heat. Make the ginger cream sauce.
  • Cut 1/2 inch slice off top and bottom of pineapple. Cut off rind. Cut pineapple cross-wise into slices; remove "eyes" from slices.
  • Drizzle both sides of pineapple with butter.
  • Cover and grill; pineapple slices 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until hot and light brown.
  • To serve: top pineapple with Ginger Cream. Garnish with cherries, if desired.
  • Cover and refrigerate until serving.
  • Ginger Cream: Mix sour cream, brown sugar and crystallized ginger.
  • Cover and refrigerate until serving. Makes enough for 6 servings of Grilled Pineapple with Ginger Cream Sauce.

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I would like to welcome you to my recipes. I have been with since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
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