Sweet and spicy dessert for the grilling season

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“Sweet, ripe pineapple goes perfectly with zingy lime and spicy chili. This hot, juicy kebab is delicious served with a scoop of vanilla ice cream. And if you like it boozy, add a slug of dark rum to the syrup.” – Rosie Reynolds, Posh Kebabs

Check out two more recipes from Posh Kebab here!

Lime and Chili Griddled Pineapple

By Rosie Reynolds
  • Serves

    4

  • Active Time

  • Total Time

Ingredients

  • 1 large ripe pineapple, unpeeled
  • 100 g soft brown sugar
  • juice and zest 2 limes
  • 1 red chilli, deseeded and finely chopped
  • vanilla ice cream, to serve
 

Directions

  1. Start by making the drizzle. Put the sugar into a small pan with 75ml / 2 ½ fl oz / ⅓ cup cold water and the lime juice. Heat gently until the sugar has dissolved, then increase the heat and bubble for 6–8 minutes until the liquid is slightly reduced and syrupy. Remove from the heat and allow to cool.

  2. Cut the pineapple into quarters lengthways, then cut each quarter into 1.5cm / ¾ in slices widthways. Heat a griddle pan or barbeque to high and dry the surface of the pineapple with kitchen paper – this will prevent it from sticking to the grill. Push the pineapple wedges onto 4 skewers, transfer to the griddle, and cook for 2–3 minutes on each side, or until charred and hot.

  3. Remove from the heat and pour the drizzle over the pineapple skewers. Scatter with the lime zest and chilli, and serve with a scoop of vanilla ice cream.

Kitchen Counter

Serves 4.

About the Author

Recipes excerpted with permission from Posh Kebabs by Rosie Reynolds, published by Quadrille August 2017, RRP $19.99 hardcover.

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Click <a href="/605784/isabelleraphael/grilled-pineapple-dessert/" target="_blank" rel="noopener">here</a> for the recipe.
Faith Mason

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