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Photo Credit: Elizabeth Newman

Chocolate Hazelnut Grilled Pineapple

15 MINPrep Time
10 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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This is a fresh and unexpected combination of flavors that taste amazing together. Dollops of vanilla mascarpone, chocolate hazelnut spread and caramelized pineapple is an explosion of fresh summer flavor - and the hazelnuts add a perfect bit of crunch throughout.

chocolate hazelnut grilled pineapple
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Chocolate Hazelnut Grilled Pineapple

Category

Dessert

Prep Time

15 minutes

Cook Time

10 minutes

Calories

386

Author:

Giada De Laurentiis

Image of Chocolate Hazelnut Grilled Pineapple

Ingredients

Instructions

  1. Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
  2. While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
  3. Transfer the pineapple slices to a large platter. Drizzle the chocolate-hazelnut spread on top.
  4. Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.
  5. Cook',s Note: If using Pariani, the chocolate hazelnut spread will be a drizzle-able consistency already. If using Nutella or another chocolate hazelnut spread that is thicker in consistency, scoop it into a microwave-safe bowl and microwave in 15-second intervals until it reaches the right consistency.

Nutrition

Nutrition

per serving
Calories
386
Amount/Serving % Daily Value
Carbs
51 grams
Protein
5 grams
Fat
20 grams
Saturated Fat
12 grams
Cholesterol
25 milligrams
Sodium
24 milligrams
Fiber
6 grams
Sugar
39 grams
Unsaturated Fat
3 grams
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gluten free
vegetarian

1 comment

  • Author's avatar image
    Nisa Guest - Aug 18
    ★★★★★
    ★★★★★

    I created this
    Recipe!! Thanks Giada!

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