30 Minutes or LessIf you like the caramelized top of a pineapple upside-down cake, youll love this. The pineapple slices are dunked in maple syrup and butter, quickly grilled, then served with lightly sweetened mascarpone. You can use either drained, canned pineapple slices or fresh. Fresh is a bit more durable and easier to handle on the grill. If serving the latter, simply cut off the skin and cut the pineapple into thick slices. Youll need either six large or 12 medium pineapple slices to make enough for six servings.
In small bowl, combine mascarpone, sugar and vanilla. Stir well with wooden spoon, adding enough milk, a tablespoon at a time, to make mixture smooth and creamy. Cover and refrigerate.
Preheat gas grill to medium or prepare charcoal fire. In small saucepan, combine maple syrup and butter and bring to a boil. Remove from heat.
Place pineapple slices on plate lined with paper towels, then blot slices dry with more towels. Dunk slices into maple syrup, one or two at a time, then transfer to prepared grill. Grill slices until golden brown, 1 to 2 minutes each side.
Transfer pineapple slices to individual serving plates. To serve, top with dollop of mascarpone, and dust with cinnamon and toasted coconut.