Who says the grill is for meat only? Once you try a grilled pineapple, your head will be in the tropics.
Serve it with a thickened sauce of ginger beer, pink peppercorns, mango chutney and a huge scoop of coconut ice cream.
3 - 4 Servings
00:00
Grilled Pineapple with Coconut Ice Cream
Ingredients
1
Pineapple
1 tbsp
Pink Pepper Grinder
6 tbsp
Chutney with Mango & Spices
1 can
of Ginger beer 12 oz
1
Cinnamon stick
4 tbsp
Passion Fruit Vinegar
4 scoops
of (coconut) Ice cream
Preparation
- Heat your barbecue or grill pan to around 360 °F (180 °C). Cut the pineapple into 1/2 inch (1 cm) thick slices. Grill the slices until they get nice grill marks and turn them to create a checker pattern.
- Bring the ginger beer to a boil in a pan with the cinnamon stick, pink pepper kernels and passion fruit vinegar. Reduce the mixture until about 1/3 is left.
- Serve each pineapple slice with a generous tablespoon of mango chutney, drizzle some of your homemade ginger syrup on top and to complete the feast: top with a generous scoop of coconut ice cream. Serving tip: goes well with a can of ginger beer.
