I was inspired by Bobby Flay with this summer dessert and have made it my own. It’s such a fabulous light dessert and an unexpected way to serve pineapple. I love to get great grill marks by leaving the pineapple for several minutes once I put it on the grill and then turn it 180 degrees to get the cross hatch marks. Take a pair of scissors and cut some of the pineapple leaves off and put them in a baggie for decorations. Cut the ends off and cut the skin off the pineapple. Cut it in 6 pieces and store it in tupperware along with the leaves in the fridge until you need them. The caramel sauce can be made the day before and stored in the refrigerator and takes 5 minutes to make. Right before I grill them, I brush some caramel sauce on each side and place it on the grill. When they are cooked, put them on serving plates and drizzle some more caramel over, decorate with the pineapple leaves, and add a scoop of coconut sorbet and scatter some raspberries or blueberries to really take it over the top if you want. I usually give everyone a sharp knife to cut the pineapple, along with a spoon to get every last drop of the fabulous caramel sauce so we don’t all start licking the plates clean! Click here for the recipe….