Chocolate Fondue with Grilled Pineapple and Pears Recipe

This Chocolate Fondue with Grilled Pineapple & Pears recipe combines silky melted chocolate with warm, lightly caramelized fruit for an easy and indulgent dessert. Featured on License to Grill with Rob Rainford, the pineapple and pears are quickly grilled before being served alongside rich fondue chocolate for dipping.

The Inspiration

This Chocolate Fondue with Grilled Pineapple & Pears recipe appears in The Engagement episode and brings a playful, interactive finish to a barbecue meal.

On License to Grill, Rob Rainford often finds ways to move familiar dishes outdoors, and this dessert does exactly that. Fondue is already a social, shareable dish, but pairing it with grilled fruit adds a subtle smoky note and creates an extra layer of flavour and texture.

The chocolate is melted gently over a bain-marie, which helps create a smooth consistency without overheating or scorching it. Once melted, it is transferred to a fondue pot and kept warm over a small flame.

Ingredients

10 ounces of your favorite fondue chocolate, chopped – (1 ¼ cups)
2 ripe pears, sliced into thick wedges
1 ripe pineapple, sliced into thick 2 inch long, 1 inch wide wedges
Other fruit (bananas, apples, strawberries, pineapple and plums) can be substituted

Method

Prepare and preheat grill to low heat.
In a metal bowl set over a saucepan of barely simmering water (bain-marie) melt the chocolate, stirring to ensure that the chocolate does not over cook.
Once chocolate is melted remove the bowl from the pan, and transfer to fondue pot. Place over candle or Canned Heat burner.
Place prepare fruit on grill, grilling fruit approximately one minute per side. Remove fruit from grill and serve in chuck size pieces.
Serve grilled fruit with fondue chocolate and enjoy!

Serving Suggestions

Chocolate Fondue with Grilled Pineapple & Pears is ideal for date night, a relaxed dinner party, or any meal where dessert is meant to be shared. Arrange the warm fruit on a platter and place the fondue pot in the centre so everyone can dip pieces individually.

For extra variety, add sliced bananas, strawberries, apples, or plums to the platter. Firmer fruits can also be grilled briefly, while softer fruits such as strawberries can be served fresh alongside the warm pears and pineapple.

This dessert pairs especially well after grilled seafood, steak, or a lighter barbecue meal because the fruit keeps the final course from feeling too heavy. A simple bowl of extra fresh fruit can also add freshness and colour to the table.

Final Thoughts

This Chocolate Fondue with Grilled Pineapple & Pears recipe is an easy way to turn fresh fruit and chocolate into a memorable barbecue dessert.

Pears contribute soft sweetness, and pineapple adds juicy tropical brightness. Together, they create a satisfying contrast to the deep richness of the melted chocolate. The chocolate stays rich and smooth thanks to the gentle bain-marie method, while grilling the fruit adds warmth, light caramelization, and a hint of smoky flavour.

Whether served for a special occasion or a casual summer evening, this Chocolate Fondue with Grilled Pineapple & Pears delivers a delicious combination of warm fruit, silky chocolate, and interactive dining.

Find more recipes from License to Grill here!