Grilled Chicken Gyros
Here is your complete food blog article, ready for publication. — Let me tell you about the moment this recipe was born. It was a sticky summer evening, the air thick with the smell of charcoal and saltwater. I had a perfectly ripe pineapple staring at me from the counter, a pint of vanilla bean ice cream melting in the carton, and a sudden, desperate need for something that felt like a vacation. I threw the pineapple slices on the grill, not really knowing what would happen. The sizzle, the c
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
Ingredients
**For the Grilled Pineapple:**
1 large ripe pineapple, peeled, cored, and cut into 8 spears or 1/2-inch thick rings
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar (light or dark)
1/2 teaspoon ground cinnamon
Pinch of sea salt
Optional: 1 tablespoon dark rum or bourbon (for brushing at the end)
**For the Sundae Assembly:**
1 pint (2 cups) good quality vanilla bean ice cream (or coconut ice cream for dairy-free)
1/4 cup toasted coconut flakes (sweetened or unsweetened)
1/4 cup roughly chopped salted macadamia nuts or pecans
2 tablespoons caramel sauce (store-bought or homemade), warmed slightly
Flaky sea salt, for finishing (like Maldon)
Nutrition
- Calories: 485
- Sugar: 58g
- Sodium: 110mg
- Fat: 20g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 7g