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recipe image Grilled Pineapple with Maple Brittle

Grilled Pineapple with Maple Brittle

Grilled Pineapple with Maple Brittle

  • Prep time15 min
  • 40 min
  • Portions 8


For Maple Brittle:
  • 1/4 cup (60 mL) Country Crock® Original Spread
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) brown sugar
  • 2 tbsp (30 mL) maple syrup
  • 2 tbsp (30 mL) water
  • 3 tbsp (45 mL) white sesame seeds, lightly toasted
  • 1/4 tsp (1.25 mL) sea salt flakes
For Yogurt Dip:
  • 1 cup (250 mL) Greek-style plain yoghurt
  • 2 tbsp (60 mL) honey
  • 1/4 tsp (1.25 mL) cinnamon powder
For Spicy Sweet Pineapple Wedges:
  • 1 pineapple, cored, cut in 8 equal wedges
  • 1/4 cup (60 mL) Country Crock® Original Spread, melted
  • 1/4 cup (60 mL) brown sugar
  • 1 tsp (5 mL) cayenne pepper
  • 1/4 tsp (1.25 mL) cinnamon powder
  • 1/4 tsp (1.25 mL) ground ginger powder
  • 1/4 tsp (1.25 mL) black pepper
  • 2 tbsp (30 mL) lime juice
  • Fresh mint leaves for garnish


      1. Line a 9x12 inch (23x30 cm) baking tray with parchment paper and set it aside.
      2. For Maple Brittle: In a heavy-bottomed pan, add ¼ cup (60 ml) Country Crock®, ¼ cup (60 ml) granulated sugar, ¼ cup (60 ml) brown sugar, 2 tbsp (30 ml) maple syrup, and 2 tbsp (30 ml) water. Cook over medium heat for 12-15 minutes, or until the temperature reaches 275° F (135° C).
      3. Now add the lightly toasted sesame seeds and ¼ tsp (1.25 ml) sea salt flakes. Stir and cook for another 1-2 minutes until the temperature reaches 295° F (145° C).
      4. Stir the brittle mixture and pour it onto the parchment-lined tray, working quickly with a spatula to spread the mixture out into a thin layer. Set it aside to cool.
      5. For the Yogurt Dip: In a small bowl, add 1 cup (250 ml) Greek yogurt, 2 tbsp (30 ml) honey, and ¼ tsp (1.25 ml) cinnamon powder. Mix well and set it aside.
      6. Prepare the Spicy Sweet Pineapple Wedges: In a small bowl with melted ¼ cup (60 ml) Country Crock®, add ¼ cup (60 ml) brown sugar, 1 tsp (5 ml) cayenne pepper, ¼ tsp (1.25 ml) cinnamon powder, ¼ tsp (1.25 ml) ground ginger powder, ¼ tsp (1.25 ml) black pepper, and 2 tbsp (30 ml) lime juice. Mix well.
      7. Brush the fresh pineapple wedges with the spicy-sugar mixture and grill the pineapple wedges for 2-3 minutes on each side until charred.
      8. Break the cooled maple brittle into bite-size pieces and add them to a serving platter with the grilled pineapple wedges. Garnish with fresh mint leaves. Serve with the yogurt dip and enjoy!