Grilled pineapple

Grilled pineapple

By
From
Cabana The Cookbook
Serves
6-8
Photographer
Martin Poole

This dish can be sweet or savoury – it’s up to you. The sweetness of the pineapple works well as a side dish with grilled meat or fish, or you can serve it with a scoop of ice cream or dollop of crème fraîche for an easy dessert.

Ingredients

Quantity Ingredient
1 medium pineapple
3 tablespoons runny honey
1/2 lime, juiced
pinch sea salt

Method

  1. Cut the top and bottom off the pineapple, then stand it upright on a chopping board and slice off the skin all the way around. Remove any remaining eyes (the brown dots) with a small sharp knife. Turn the pineapple on its side and slice it into 1 cm thick rounds. Use a small round pastry cutter to stamp out and discard the hard central core from each slice.
  2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, lightly oil a griddle pan and heat until medium hot. In a small bowl, combine the honey, lime juice and salt to make a glaze. Brush the glaze over the pineapple slices, then barbecue or griddle them for 2–3 minutes on each side, or until caramelized around the edges. Turn the pineapple as it cooks, brushing it with a little more of the glaze. Drizzle the grilled pineapple with any leftover glaze and serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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