Weekend Baking Project: Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce
In honor of Labor Day, today's Weekend Baking Project recipe isn't baked at all. We've swapped the oven for the grill, which is the perfect place to make this easy, Thai-inspired dessert.
The key is to use an under-ripe pineapple so that it holds together on the grill and counteracts the sweet, creamy condensed milk sauce. Here's how to spot one: under-ripe pineapples will be green and firm and the leaves won't detach easily. Once you've bought your produce, this dish comes together in just 30 minutes.