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William Drabble’s pineapple kebabs with lime crème fraîche and toasted coconut recipe
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Pineapple kebabs make for a healthier treat than regular kebabs, and children will enjoy getting involved with the making (and eating) of this lovely dessert. See method
Ingredients
- 1 pineapple
- 1 tbsp granulated sugar
- 7.5ml (1/2 tbsp) water
- 1 lime, zest and juice
- 100ml (3 1/2fl oz) crème fraiche
- 1tbsp desiccated coconut
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
790kj
191kcal
10%
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Fat
12g
18%
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Saturates
9g
43%
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Sugars
19g
22%
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Salt
0g
1%
of the reference intake
Carbohydrate 19.5g
Protein 1.4g
Fibre 2.4g
Method
- Begin by topping and tailing the pineapple. Then remove the skin and cut into quarters, lengthways. Remove its hard core and cut the flesh into 2cm chunks.
- Sprinkle a teaspoon of granulated sugar over the pineapple and caramelise under a hot grill, turning it once while it cooks
- Once caramelised, leave to cool then skewer the pineapple chunks and set aside.
- Now make the lime crème fraîche. Add a spoonful of water and sugar to the pan, add the grated lime zest and heat until it boils.
- Once you are left with a syrup, take off the heat and leave to cool. Then, stir in the lime juice and crème fraîche
- Toast the desiccated coconut in a hot pan with no oil until light brown.
- Serve the pineapple kebabs with the lime crème fraîche and sprinkle with toasted coconut.
See more Summer dessert recipes