Grilled Desserts: Peaches, Pineapple and Easy Chocolate Ideas Everyone Will Love

When the grill starts to slow down, most people stop. Mistake. That is exactly when the most fun part begins — dessert.

Fruit on the grill becomes sweeter, caramelizes, picks up a smoky note… and suddenly you have dessert without turning on the oven. Fast, easy and surprisingly good.

Grilled Desserts: Peaches, Pineapple and Chocolate Ideas Everyone Will Love

Make your picnic truly stress-free

If you want the gathering to go beyond the main dishes, take a look at this guide for smarter BBQ organization, serving stations and a sweet finish without chaos.

Read the guide

Grilled peaches with honey

• 2 peaches
• 1 tablespoon honey
• a little butter

Cut the peaches in half, remove the pits and grill them for 3–4 minutes per side. Drizzle with honey and add a small piece of butter.

Warm fruit + a scoop of cold ice cream = instant “wow”.

Banana in foil with chocolate

• 1 banana
• pieces of chocolate

Slice the banana lengthwise, fill it with chocolate, wrap it in foil and grill for 5–10 minutes.

The easiest grilled dessert — and it always works.

A BBQ can be more than just meat

If you want even more ideas for what can go on the grill besides the usual classics, this article gives you a solid list of options that make the whole menu more interesting.

See more ideas

Pineapple with light caramelization

• pineapple slices
• brown sugar

Lightly sprinkle the pineapple with sugar and grill for 2–3 minutes per side until caramelized.

Gentle acidity + caramel = the perfect balance.

Marshmallow sandwiches (a classic)

• marshmallows
• chocolate hazelnut spread
• butter cookies
Warm the marshmallow over the heat, then press it between two cookies spread with chocolate hazelnut spread.

This is the dessert everyone knows — and it is always the first to disappear. You can also use pistachio spread.

A grill is not just for savory food. If you use it all the way to the end, you get the full experience — from the first bite to the sweet finish.

Add one really good BBQ salad on the side

If you want the picnic to feel complete from start to finish, add one proper salad for the grill table. The sweet ending will land even better that way.

See BBQ salads

Grilled cinnamon apples

• 1–2 apples
• a pinch of cinnamon
• a little brown sugar

Cut the apples into thicker slices or wedges, lightly sprinkle them with cinnamon and a little brown sugar, then grill for 2–3 minutes on each side until softened and lightly caramelized.

A great idea when you want something very simple, fragrant and a little more homey.

Profiteroles with White Chocolate and Mascarpone

The name might sound a bit intimidating, but if you enjoy making desserts, you’ll quickly see how simple this one actually is.

I’ve slightly simplified the process and added my own touch with smooth white chocolate and creamy mascarpone. The result is a light, elegant dessert that disappears faster than you expect.

⏱ Preparation time

55 minutes – 1 hour 55 minutes (including chilling)

🧁 Difficulty

Medium

Ingredients

Choux pastry

• 6 eggs

• 150 g butter or margarine

• 150 g all-purpose flour (about 7 heaped tablespoons)

• 250 ml water

• a pinch of salt

Filling & topping

• 250 g white chocolate

• 250 g mascarpone

• 2 heaped tablespoons powdered sugar

• 100 ml heavy cream

• cocoa powder

• berries (optional)

Preparation

1. Choux pastry

Pour the water into a saucepan, add butter and salt, and bring to a boil.
Once boiling, reduce the heat and gradually add the flour, stirring constantly, until the dough forms a smooth ball and pulls away from the sides of the pan.

Let the dough cool slightly until warm, not hot.

Add the eggs one at a time and mix well using an electric mixer until the dough becomes smooth and glossy.

2. Shaping and baking

Line a baking tray with parchment paper.
Pipe small mounds of dough (about the size of a bean) using a piping bag.

If you don’t have one, you can use two teaspoons or a freezer bag with the corner cut off.

Lightly spray or sprinkle the dough with water.

Bake at 180°C (356°F) for 10 minutes, then reduce to 165°C (329°F) and bake for another 15 minutes.

Let the profiteroles cool completely before filling.

3. Cream filling

Melt 200 g of white chocolate over a water bath.
Add mascarpone and powdered sugar and mix until smooth.

Transfer the cream into a piping bag fitted with a small round nozzle.

4. Filling

Insert the nozzle into each profiterole and gently fill with cream.
Arrange the filled profiteroles in a large bowl or individual serving dishes.

5. Topping

Return the remaining cream to the water bath and add the remaining 50 g of white chocolate.
Once melted, pour in the heavy cream and whisk until smooth.

Pour over the profiteroles and refrigerate for at least 1 hour.

6. To serve

Dust with cocoa powder and, if desired, decorate with fresh berries such as currants or blueberries.