As part of our Tex-Mex brunch, we opted for simplicity without sacrificing flavour. This dessert is all about contrast—warm, smoky grilled pineapple paired with crunchy, toasted panko-coated ice cream. Using store-bought ice cream keeps it effortless, while the textures and flavours create a dish that feels anything but ordinary.
With all the elements prepared in advance, this is a stress-free dessert that delivers maximum impact with minimal effort—perfect for any gathering.
This recipe was featured in Experience #2, where we served it as dessert. You can also find other courses from the evening, along with suggested wine pairings.
Ingredients
1 ripe pineapple
500 ml coconut or vanilla ice cream
100g panko bradcrumbs
mint or basil leaves for garnish
Method
Step 1
Prepare the Pineapple: Peel, core, and cut the pineapple into large batons. Grill them on a griddle pan over very high heat until charred marks appear and they develop a smoky flavour. Set aside to cool until required.
Step 2
Toast the Panko: In a dry, non-stick pan, fry the panko until golden brown. Be careful not to burn it; it should have the taste of deep-fried goodness. Set aside and let it cool.
Step 3
To Serve: Take a scoop of ice cream and roll it in the toasted panko. Serve on top of the grilled pineapple for a delightful combination of smoky, crunchy, and creamy textures. Enjoy!