Even though the weather is kind of chilly still, I’m convinced it’s grilling season.

I’m also that person that will grill in a snowstorm if you let me.

This year, probably because I have the column and I’m trying to one-up my cooking game to share ideas and recipes with you, I’ve decided I want to shift and not only do skewers of all the meats and vegetables, but I’m going to throw some fruits on the fire, too.

Years ago a former friend told me how she loved grilled pineapple.

I did have it in the last several years, and I immediately understood why she was so excited to even talk about it.

I already like a good char on my hot dog or hamburger, but when there’s a nice, thick slice of zingy pineapple that was seared just right on the grill, it makes me so happy it’s (almost) summer.

Some people like to add sauces or glazes to whatever they cook, but I usually like some seasoning and let the food do the rest.

Luckily, pineapple is perfect enough that it doesn’t really need anything. It’s fun to experiment and add brown sugar to help the caramelizing along.

Slap a few rings on a smoky pulled pork sandwich for something truly amazing.

Another fruit I definitely want to try to cook but also eat is watermelon.

I can’t imagine it’s tooth-rotting sweet, but it would be nice to drizzle some type of balsamic glaze on top.

Growing up, there was this crazy snowstorm that hit the Mahoning Valley, and I can remember looking out my bedroom window as my dad, bundled up, grilled burgers and bratwursts.

Snow was violently thrown around from the whipping wind, and there was my dad, just cooking up some food, because why not?

That’s what I love in adulthood — there really aren’t rules. And if there are, we are in this cultural shift where people are breaking rules and forming them to fit them. I’m not saying it’s always OK, but when food is involved, why the heck not?

One last fruit I’m going to try grilling this year is kiwi. I’ll probably try the traditional green kind and the gold and see which I like better.

To top any of these three fruits, I’d strongly suggest whipped cream, and since I’m in a bit of a tropical feel right now, I’m going to throw something else at you that you’ll like: coconut whipped cream.

This is my go-to, and I have loved it since the first time I made it in Montana from a random cookbook I bought online.

It was a vegan cookbook that I didn’t realize was meatless, but it had some great recipes, like this confection topper.

The taste isn’t as cavity-inducing sweet, but you can add some sugar or sweetener you’d like and it gets the craving under control.

Feel free to experiment with savory flavors to complement the fruits — pair with fish or chicken, or use some salty-type seasonings.

So, when you invite me to your next shindig (just not the Fourth of July because I’m going against my previous vow to not host anymore), I’ll probably have grilled pineapple with a tub of coconut whipped cream.

Grilled Fruit

Ingredients

1 pineapple, cored and sliced in rings; or

watermelon, wedged and sliced; or

skinned kiwi, halved

Coconut Whipped Cream

1 can of coconut cream or milk (I like the Thai Kitchen the best)

A pinch or two of sweetener

A splash of vanilla

Directions

Chill coconut cream or milk in the fridge. There will be a clear liquid and a denser, white cream. We want the white cream part, so separate the two. (I usually scoop out the cream into a mixing bowl.)

Whip with an electric mixer, making the cream light and fluffy. Slowly add in the sugar and vanilla. If you think the whipped cream is too stiff, add about a teaspoon of the clear coconut liquid from the can.

Set aside. Heat the grill.

Prep your fruit by cutting it how you want, then season it if you’d like.

Add to the grill, and cook about 5 minutes, until grill marks are seared into the fruit flesh.

Cook both sides, then move from grill.

Top with coconut whipped cream and serve.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.