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Grilled Pineapple with Vanilla Mascarpone

A white bowl with a slice of grilled pineapple, topped with vanilla mascarpone, rum glaze, and fresh blueberries.
Grilled pineapple with vanilla mascarpone is the perfect summer dessert. Pineapple gets caramelized on the grill, then cool mascarpone melts and pools around it. Topped with fresh blueberries and rum glaze, there's nothing quite like it.
Bobby Flay

Prep 25 mins
Cook 15 mins
Total 40 mins
6 servings
584 kcal


  • 1 cup dark rum
  • 1 1/2 sticks (6 oz) unsalted butter
  • 1/4 cup light brown sugar
  • 1 vanilla bean
  • 8 ounces mascarpone*
  • 1 ripe pineapple peeled and sliced into 1/4-inch-thick rounds
  • 1/2 cup fresh blueberries


  • Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
  • Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
  • Heat your grill to high.
  • Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
  • Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.


*What can I substitute for mascarpone?

An exceptionally smooth Italian cream cheese, mascarpone is often used in cheesecake and tiramisu because of its sweet, milky flavor, and soft texture. You can sub straight cream cheese for it in some uses but in something like this, you might want to up your game with one of the following.
First, you can make it yourself. Or you can add blend 8 ounces of softened cream cheese with 1/4 cup of whipping cream or 1/4 cup of sour cream. Whip it up until it's smooth and creamy and you're good to go.