Grilled Tropical Fruit Recipe

Serves 2-3 | Finish in 17-30 minutes

Seasonal fruit plus Litehouse® dips can turn any dessert into a rich treat. 


For Grilled Pineapple with Chocolate

  • 1 Pineapple, peeled and sliced about 3 ½ inches in diameter and ¾ inches thick
  • Non-Stick Cooking Spray or Non-Stick Aluminum Foil, for the grill
  • 1 container Litehouse® Chocolate Dip

For Grilled Mango and Vanilla Yogurt Fruit Dip

  • 1 whole mango, split into two 4-oz. pieces
  • non-stick cooking spray or non-stick aluminum foil for the grill
  • 4 Tbsp. Opadipity by Litehouse® Vanilla Almond Greek Yogurt Dip


Slice mango, avoiding the pit, into halves. As with the pineapple, place the mango cut-side down on a hot grill covered with aluminum foil that has been sprayed with non-stick cooking spray (or place on non-stick grilling foil).  
Place mango halves flesh down on hot grill for 5-7 minutes.
Remove mango from grill and set aside until it’s cool enough to handle.
Remove 2 Tbsp. of pulp from each half of grilled mango. Mix with 4 Tbsp. of Opadipity and spoon mango-and-yogurt-dip mixture into mango halves.
Serve at room temperature. 

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