Grilled Pineapple with Mascarpone Cream Recipe

Preheat an outdoor grill for medium heat and lightly oil the grate.

Place the hazelnuts into a small saucepan over medium heat and shake the pan until the nuts turn golden and fragrant about 3 minutes. Remove from heat and set aside. Mix the lemon juice lemon zest mascarpone cheese and honey in a bowl until well combined.

Grill the pineapple slices on the preheated grill until the slices show brown grill marks and the fruit is hot and juicy about 3 minutes per side. Serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving.