- 2 pints Raspberries
- 1 brick Cream Cheese
- 1 Whole Pineapple
- ¼ cup icing sugar
- 2T Brown Sugar
- Fresh Mint for garnish
Mix one pint of raspberries in a bowl with 1 Tablespoon regular sugar. Let sit 1 hour.
Peel and slice the pineapple into thick slices approximately ¾ – 1” thick.
Sprinkle the pineapple with brown sugar, using one Tablespoon per side. Let rest for 10 minutes.
Grill the pineapple over a medium-hot grill on both sides until edges are lightly caramelized and grill marks appear. Set in the fridge to cool.
Combine icing sugar and cream cheese in a bowl and whip until fluffy.
Give the sugared raspberries (with residual juice) a good stir to break them up and whip them into the cream cheese mixture until incorporated.
Add second pint of raspberries to cream cheese mixture and fold in. Break up some of the whole berries so the sauce will be a bit chunky. Refrigerate while you complete steps 8 and 9.
Take cooled pineapple slices and cut into sections/chunks.
Skewer grilled pieces of pineapple, approximately 5-6 pieces per skewer.
Serve skewers sprinkled with chopped mint and individual ramekins of raspberry sauce for dipping.
*Note: To make a smoother dipping sauce, combine both pints of raspberries with the sugar and let sit the hour. Then smash them to release the juice and strain the mixture through a fine sieve to remove the seeds.