Grilled Pineapple with Nutella

  • 2kg pineapple, peeled, cut crosswise into 1-cm-thick slices, core removed (2 pineapples)
  • Olive oil
  • 200g mascarpone cheese, room temperature
  • 1/2 tsp vanilla essence
  • 150ml chocolate-hazelnut spread (recommended: Nutella)
  • 90ml double cream
  • 25g chopped toasted hazelnuts
1) Prepare the outdoor griddle to medium-high heat. If you do not have one, you can use an indoor griddle pan set to medium high heat. Lightly oil the griddle. Griddle the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples untouched so that you can create marks.

2) While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

3) Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about two minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

4) Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce. Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

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