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
  • total: 10 minutes
  • grill: 5 minutes
  • Serves: 8



  • 1 pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices
  • 2 tablespoons 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 tablespoon chopped fresh mint leaves
  • 1/2 teaspoon 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.

Bottom Crust Recipe

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