- Add your pineapple spears to a large bowl and cover with enough teriyaki sauce to fully coat the fruit. Let them marinate for at least 10 minutes while you prepare your grill, flipping halfway through so both sides are evenly coated.
- Heat your grill to medium-high and lightly oil the grate. Grill the pineapple for about 4 minutes on each side until charred and grill marks appear.
- Let the pineapple cool slightly before cutting into chunks. While the pineapple is cooling, prepare your caramel: add the caramel ingredients (coconut milk, brown sugar and vanilla) to a small saucepan and bring to a boil. Reduce heat to medium-low, and simmer for about 10 minutes until the sauce thickens and caramelizes, stirring occasionally. The sauce will continue to thicken as it sits, so avoid overcooking.
- Add your pineapple chunks to a bowl and top with ice cream, coconut caramel, shredded coconut, and mint. Serve immediately!
Recipe created in partnership with Carina Wolff at @kalememaybe.
