Grilled Pineapple Tart


Have you ever tried grilled pineapple?  This is your chance...and when it’s combined with ginger and coconut on a warm puff pastry crust, it’s outstanding!

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 20 minutes
  • Cool: 5 minutes
  • Grill: 5 minutes
  • Serves: 8
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4 9



  • 1 pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices

  • 2 tbsp. vegetable oil

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg, beaten

  • 1/4 cup packed brown sugar

  • 1 tbsp. chopped fresh mint  leaves

  • 1/2 tsp. ground ginger

  • 1/2 cup sweetened flaked coconut, toasted

  • 4 cups vanilla ice cream


  1. Heat the oven to 400°F.

  2. Lightly oil the grill rack and heat the grill to medium.  Brush the pineapple slices with the oil.  Grill the pineapple slices for 5 minutes or until tender, turning them over once halfway through grilling.   Cut each pineapple slice into quarters.

  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Brush the pastry with the egg.

  4. Arrange the pineapple pieces on the pastry, overlapping slightly.  Stir the brown sugar, mint and ginger in a small bowl. Sprinkle the sugar mixture over the pineapple.

  5. Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 5 minutes.  Sprinkle with the coconut.  Serve warm with the ice cream.

  6. Ingredient Note:  When choosing a pineapple, look for a bright yellow-gold color and a mild, sweet pineapple aroma at the base.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Submitted by:
Ray B.
Date: 6/6/2007

5 star rating

"Very tasty, we used less sugar because we're diabetics."

Submitted by:
Ted K.
Date: 6/6/2007

5 star rating

"Although I preferred this recipe with Strawberry Cheese Cake Ice Cream, I still found it very tasty."

Submitted by:
Anne R.
Date: 6/8/2007

4 star rating

"Buy pineapple ahead of time to let it fully ripen - much sweeter. I also used pineapple mint in place of regular mint...Try it!"

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