Grilled Pineapple Platter with Whipped Tarragon Butter

If you’ve never tasted grilled pineapple, you’re in for a treat. When the tropical fruit chars, it takes on a caramelized flavor unlike anything else. Served with a soft herbal butter, it’s a knockout appetizer, snack, or dessert.
Prep Time
25 minutes
Cook Time

Whipped Tarragon Butter

  •  ½ cup (1 stick) Unsalted Danish Creamery Butter, softened
  •  1 Tablespoon milk
  •  2 Tablespoons minced fresh tarragon
  •  zest of ½ lemon
  •  Kosher salt
  •  freshly ground black pepper

Grilled Pineapple and Berry Platter

  •  4 Tablespoons Unsalted Danish Creamery Butter
  •  2 Tablespoons brown sugar
  •  1 pineapple, peeled and cut into 6 even rings
  •  1 baguette, sliced ¼-inch thick
  •  olive oil, for brushing
  •  1 cup fresh strawberries, hulled and halved
  •  1 cup fresh raspberries
  •  1 cup blueberries
  •  ½ cup walnut halves

Whipped Tarragon Butter

  • Place butter in a medium bowl and cream with a hand mixer until light and fluffy, about 3 minutes.
  • Beat in milk, tarragon and lemon zest; beat until combined. Season to taste with salt and pepper.

Grilled Pineapple and Berry Platter

  • Preheat grill to medium heat.
  • Meanwhile, combine butter and brown sugar in a small saucepan over medium heat. Cook until melted and smooth. Place pineapple rings on a baking sheet and brush all over with half the glaze.
  • Clean and lightly oil grill grates.
  • Grill pineapple for 3-4 minutes per side, basting with remaining brown sugar glaze, until edges are caramelized and dark grill marks have formed. Transfer to a cutting board and let sit until cool enough to handle. Roughly chop pineapple.
  • Brush baguette slices on both sides with olive oil and grill until lightly charred, about 2 minutes per side.
  • To assemble platter: place whipped tarragon butter in a bowl in the center of a platter. Arrange fresh strawberries, raspberries, blueberries, walnuts, chopped grilled pineapple and crostini around the tarragon butter.

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