Fruity

Grilled pineapple with rum, ginger and lemon grass syrup
1. 

1 pineapple, skin removed and cut into quarters, lengthwise

SYRUP
200ml water
100ml white rum
100g sugar
3cm piece ginger, peeled and sliced
1 lemon grass, bruised
1 lemon, juiced and zested
1 lime, juiced and zested
dried red chilli

SPICED SUGAR (OPTIONAL)
dried red chilli
2 tsp crystal salt
3 tsp golden caster sugar

To make the syrup, put all the ingredients in a saucepan and bring to the boil, making sure the sugar has dissolved. Remove from the heat and cool, then strain. Marinate the pineapple in the syrup overnight.

To make the spiced sugar, pound the dried chilli and salt in a pestle and mortar until you have fine flakes of chilli. Add the caster sugar.

Prepare your barbecue for cooking on a medium-hiqh heat. Cook the pineapple over

the heat until caramelised, turning the fruit as required and spooning over the marinade as you go.

Once cooked, skewer the pineapple with bamboo sticks and serve with the spiced sugar as a dipping condiment.

• 10
• 20
• 50
• < Prev
• 1
• 3
• 5
• 7
• 9
• 14
• Next >