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.