This Kraft grilled dessert recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FireUpTheGrill #CollectiveBias
We had a serious pineapple moment yesterday.
I’ve been accused of having a slight love affair with grilled fruit, and yeah, it’s true. But yesterday, that love grew into a full-fledged obsession when busy-day multitasking turned into a golden opportunity to merge a few of my favorites into one new dessert recipe.
It all started when I left work knowing that I had some bacon-wrapped filets in the fridge that had to hit the grill that night, but nothing else. I’ve been terrible at planning meals (remember the quinoa recipe that delivered us from pizza temptation?) I guess this is all part of the adjustment to being a full-time WAHM, but holy moly. These people want to eat every single day. It’s impossible!
So, anyway…as soon as I dashed into Walmart on the way home, I saw the fresh pineapples and my wheels started turning. You know how that inspiration hits – it’s like a stream of food consciousness that goes a little something like this: Ooh, hey…pineapples. Fresh ones. I love them on the grill, and I’m grilling anyway, so why not? Wouldn’t they be great in a dessert? Layered, with something easy…that awesome whipped cream icing everyone loves so much would be good. I’ll just grab some Philadelphia cream cheese…and toasted coconut! A Hawaiian dessert! And they have all of that stuff right here. Wait, sides…we need sides…ooh! Look at the pretty rainbow!
I can’t be the only one, right? It happens to me every time I go near the produce department and start checking out all the seasonal stuff. (Especially the Marketside items, where I always seem to find something new.) This time, I ended up with an Asian Chopped Salad Mix and some beautiful Veggie Grillers.
And obviously, since Walmart carries all the Kraft stuff I needed for dessert, I grabbed that while I was there, too.
Look at that color! And I didn’t have to chop a thing. Pre-cut for the win, folks. There’s no shame in letting someone else do that work for you.
One of the best grilling tips I can offer is to use that space! Main meal, sides, even dessert – toss it all on there while it’s hot, and you won’t have to waste cooking energy elsewhere. And that exactly what I did. Mini skewers filled with pineapple chunks, grilled over medium heat long enough to caramelize those natural sugars and create a total flavor-bomb.
In the end, those cute little skewers sat atop clouds of fluffy cream (based on one of my most popular recipes, the best whipped cream icing ever.) It’s made with Kraft Philadelphia cream cheese and real dairy whipping cream, for a filling or frosting that has a cool, creamy texture that’s both light and rich at the same time.
It makes a great fruit dip and whips up in minutes, with only one bowl to wash. You can prepare the filling ahead of time, or even just whip it up and refrigerate while your other goodies are grilling.
This time around, I left out the sugar, folded in some Baker’s white chocolate (also from Kraft) and added lots of toasted coconut. Oh, my Hawaiian heaven! As much as I love it on a cake, this version takes it to a whole new level.
Sometimes, the best meals seem to come right out of nowhere, don’t you think?
While it may seem that back to school time is right around the corner, let’s not forget that we still have lots of summer left. Fill those days with great food for less when you stop at Walmart and stock up on Kraft must-haves, fresh produce and Marketside items. The possibilities are endless and the prices are right, so the only thing you’ll have to watch is buying more than you can fit on your grill.
- approx. 2 cups fresh pineapple, cut into bite-sized chunks
- 1 8oz package Philadelphia cream cheese
- 2 cups heavy whipping cream
- ½ teaspoon vanilla
- 4 ounces Baker's white chocolate, grated or shaved
- 1 cup coconut, lightly toasted
- Beat cream cheese until fluffy in a large mixing bowl or stand mixer (using whisk attachment.) Add extracts and whip until smooth. While the mixture is still whipping, slowly pour in the cream. Scrape bowl well with spatula; continue whipping at medium to high speed until filling will hold a stiff peak. Gently fold in ⅔ of white chocolate and refrigerate.
- Place mini wooden skewers in water until soaked through. Thread 3-4 chunks of pineapple on each skewer and place on grill for 10-15 minutes over low heat. Once pineapple is grilled as desired (brown on edges and caramelized), remove enough pineapple from skewers to cover the bottoms of 6 lowball (or stemless wine) glasses. Add a layer of coconut to each. Fill a piping bag with refrigerated cream filling and pipe in to fill each glass. Top each with the remaining coconut and a pineapple skewer and serve.
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