Grilled Pineapple with Lime and Chilli

Name: Grilled Pineapple with Lime and Chilli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1 whole fresh pineapple; 1 tbsp Vegetable oil; 2 tbsp Brown sugar; 0.5 tsp Ground cinnamon; 2 tbsp Lime juice; 1 tsp lime zest; 1 whole long red chilli; 0.5 tsp sea salt flakes; 2 tbsp Fresh mint leaves

Thick slices of fresh pineapple caramelised over hot barbecue coals, finished with zesty lime, mild red chilli and fresh mint.

🇦🇺Australia· Northern Territory

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 115 kcal

Ingredients

0 of 9 gathered

Servings

1 whole fresh pineapple — peeled, cored and cut into 1.5 cm thick rounds or wedges
1 tbsp Vegetable oil — for brushing the fruit and grill
2 tbsp Brown sugar — for caramelisation
½ tsp Ground cinnamon — ground
2 tbsp Lime juice — freshly squeezed
1 tsp lime zest — finely grated
1 whole long red chilli — deseeded and finely sliced
½ tsp sea salt flakes — crushed
2 tbsp Fresh mint leaves — roughly torn

Equipment

•Barbecue or grill pan
•Chef's knife
•Chopping board
•Pastry brush
•Tongs

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 3 g
carbs: 26 g
fibre: 2 g
protein: 1 g
calories: 115 kcal

Instructions

1
Preheat your barbecue hotplate or grill to medium-high heat.
2
Mix the brown sugar and ground cinnamon together in a small bowl.
3
Lightly brush both sides of each pineapple slice with vegetable oil.
4
Sprinkle the spiced sugar evenly over both sides of the fruit.
5
Place the pineapple slices onto the hot grill plate.
6
Cook for 3 to 4 minutes without moving until deep char marks form.
7
Flip the slices carefully using tongs.
8
Grill the second side for another 3 to 4 minutes until tender and caramelised.
9
Transfer the grilled pineapple onto a wide serving platter.
10
Squeeze the fresh lime juice all over the warm pineapple.
11
Garnish with sliced chilli, lime zest, torn mint and sea salt flakes.

Chef's tips

Choose a heavy pineapple with a sweet fragrance at the base. Do not move the fruit around too early on the grill, or you will lose the distinct char lines. If cooking over charcoal, place the slices slightly away from direct flames to prevent the sugar from burning.

Ingredient substitutions

brown sugar → honey or maple syrup brushed on while grilling
long red chilli → a pinch of dried chilli flakes
fresh mint leaves → fresh coriander leaves

Storage

Store leftover grilled pineapple in an airtight container in the fridge for up to 3 days.

Reheating

Reheat gently in a dry frypan over medium heat for 2 minutes on each side until warm.

Common mistakes to avoid

•Slicing the pineapple too thinly, causing it to tear and fall apart on the hotplate
•Cooking over excessive heat, which burns the natural sugars before the fruit softens
•Using canned pineapple, which contains too much moisture and turns mushy on the grill

Serving suggestions

Serve warm alongside grilled pork snags or barbecue steakPair with grilled barramundi or king prawnsServe warm with a scoop of vanilla ice cream for dessert