Grilled Pineapple Tart


Grilled Pineapple Tart

If you've never tried grilled pineapple before, now's your chance to taste how outstandingly delicious it is! One bite of this Grilled Pineapple Tart, which features ginger and coconut as well, and you'll be singing the praises of grilled fruit! If you're looking to create island-inspired desserts this summer, try this amazing fruit tart recipe from Campbell's Kitchen.


Ingredient Note: 

When choosing a pineapple, look for a bright yellow-gold color and a mild, sweet pineapple aroma at the base.


If you're looking for more tasty dessert recipes, you can browse our entire collection from Campbell's Kitchen right here.




Preparation Time10 min

Chilling Time5 min

Cooking Time25 min


  • 1 pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices
  • 2 tablespoons vegetable oil
  • 1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg, beaten
  • 1/4 cup packed brown sugar
  • 1 tablespoon fresh mint leaves, chopped
  • 1 teaspoon ground ginger
  • 1/2 cup sweetened flaked coconut, toasted
  • vanilla ice cream


  1. Preheat the oven to 400 degrees F.

  2. Lightly oil the grill rack and heat the grill to medium. Brush the pineapple slices with the oil. Grill the pineapple slices for 5 minutes or until tender, turning them over once halfway through grilling. Cut each pineapple slice into quarters.

  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Brush the pastry with the egg.

  4. Arrange the pineapple pieces on the pastry, overlapping slightly. Stir the brown sugar, mint and ginger in a small bowl. Sprinkle the sugar mixture over the pineapple.

  5. Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Sprinkle with the coconut. Serve warm with the ice cream.

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