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Cinnamon-spiced barbecued pineapple recipe
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Finish your summer barbie on a sweet note with this sunny dessert. Rounds of fresh pineapple are barbecued until charred, then finished with a sprinkling of cinnamon and a homemade lime and mint syrup – don't forget the ice cream! Ready in just 20 minutes, this is a seriously impressive dessert you could serve to guests or simply as a family treat. See method
Ingredients
- 1 large pineapple
- 1 tsp cinnamon
- 20g fresh mint leaves
- juice and zest of 2 limes
- 4 tbsp caster sugar
- 4 scoops vanilla ice cream, slightly softened
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1230kj
293kcal
15%
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Fat
5g
7%
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Saturates
4g
19%
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Sugars
55g
62%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 56.2g
Protein 3.2g
Fibre 4.7g
Method
- Fire up the barbecue and wait until the flames have died down and the coals are white (or heat a griddle pan over a high heat).
- Peel the pineapple and cut into 8 even rounds, removing the woody cores with a sharp knife. Sear for 4 mins, turning regularly, until charred, then transfer to a serving platter and sprinkle over ¼ tsp cinnamon.
- Add most of the mint leaves to a saucepan with the lime juice, caster sugar and 1 tbsp water. Bring to a simmer and bubble for 5 mins or until you have a light syrup, then drizzle it over the pineapple. Sprinkle over the lime zest. Mix ½ tsp cinnamon through the ice cream, then serve alongside the pineapple with the remaining mint leaves, some more lime zest and a final dusting of cinnamon.
See more BBQ desserts