My Thai: Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce

Leela Punyaratabandhu

One of the most delicious among the various types of grilled bananas on the streets of Bangkok, in my opinion, are the grilled bananas that are pressed semi-flat and drenched in a sweet, creamy sauce. They're what this grill pineapple aims to mimic. I've tinkered with the sauce a bit, though. Instead of the usual raw cane or palm sugar, I use sweetened condensed milk. Sure, you've traded the deeper, "caramel" flavor for something less complex.

But less complex doesn't mean less good. In fact, I feel that the condensed milk-based sauce actually allows the flavor of the grilled pineapple to shine more brightly.


This dessert/snack is, as you can see, very simple. The key is to use an under-ripe pineapple so that it's not so soft that it falls apart on the grill. Also, a pineapple that is not yet ripe provide enough tartness to counteract the sweetness of the sauce; otherwise, the end result could be too cloying.

You know the pineapple is under-ripe when it's still green and firm. When you try to pull out one of the leaves from the stem, it should not detach easily.