Summer isn’t really the time to bake (although on the odd heat-free day I go a bit crazy) but we do have a lot of people over and my Mom would yell at me if anyone ever left my house hungry. 

She would somehow just know.
She also knows if you don’t send a Thank-you card soon enough.

This is an easy fallback recipe that has a lot of wow for little effort.  I brought it to a dear friend’s house Saturday night.  Not only did she make some of the best ribs I’ve ever had BUT sent me home enough to have for dinner the next night!

This meant that Sunday could be spent in the garden finally getting the veg patch in good shape and plant a few things.  Bliss.

1)  Take a fresh pineapple and skin. 

Create 1 1/2 inch slices and sprinkle with brown sugar and coarsely cracked peppercorns.  I’m using pink ones today but green or black are just as nice.

2)  Grill until carmelized on the barbeque, turning once to allow for grill marks on both sides.
3)  Serve on a pretty plate with a scoop of really good vanilla icecream OR a nice coconut sorbet. 

You can really put on the dog if you drizzle melted chocolate over the top OR pretend to be really talented by having a bit of salted caramel sauce in the fridge. 

If you put a cookie on the plate you might get extra points in the afterlife and be able to atone for too much shoe shopping.   
I have apparently been VERY bad as I paired it with chocolate mousse and salted caramel sauce.

Needless to say, I always add a cookie or two even at my most virtuous moments 🙂