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Grilled pineapple. Photo, Erik Putz.
Turn full rounds into a lush and easy summer dessert with vanilla ice cream and dulce de leche.
1 whole pineapple, peeled and cored
lime juice
caramel sauce, or dulce de leche
fresh mint leaves
ice cream, (optional)
PREHEAT barbecue to medium. Cut pineapple into 8 rounds. Oil grill, then barbecue pineapple until grill marks form, 4 to 5 min per side. Squeeze fresh lime juice overtop, drizzle with caramel sauce or dulce de leche, and sprinkle with fresh mint. Serve with ice cream, if desired.
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