This simple dessert is perfect at the end of a barbecue whilst you still have some heat left in the coals, but you can make it successfully indoors on a griddle pan. One of those plates of food which is somehow so much greater than the sum of its parts.
Ideal after my Masala lamb chops.
Preparation Time
20 Minutes
Cooking Time
5-10 Minutes
Total Time
30 Minutes
Ingredients:
- 1 pineapple
- 1 large handful fresh mint (around 8 stalks)
- Juice and zest from 1 lime
- 4 tbsp caster sugar
Directions:
-
Cut the pineapple, lengthwise into wedges and carefully cut off the peel.
-
Remove the mint leaves from the woody stems (discard stems).
-
In a processor whizz up the mint, sugar and lime juice/zest (if you don’t have a processor, chop the mint finely and mix everything together in a bowl or pestle and mortar).
-
Make sure the bars on your barbecue grill are clean (use a wire brush to remove any residue) and cook the pineapple until just beginning to char and the natural juices start running.
-
Remove from the heat and spoon over the sugar/mint/lime mix.
-
Serve as is or with your favourite vanilla ice cream.
Notes:
You could prepare the mint dressing in advance and keep in a sealed jar in the fridge for a few hours.
Click here to download or print the one page recipe card
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