Grilled Pineapple with Kaffir Lime Leaf and Chilli Syrup
By not-recognizedAdd a tropical twist to your menu with this sweet, sticky and juicy dessert.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
5 total- 100 g of caster sugar
- 6 leaves of dried kaffir lime, crumbled
- 1 red chilli, finely chopped
- 1 pineapple, topped and tailed, peeled and cut into 6 wedges
- 100 g of dairy-free coconut ice cream, (to serve)
Method
4 stepsStep 1
Cut off the top and bottom of the pineapple, then use a peeler or small knife to cut around the fruit in a diagonal spiral, removing the lines of ‘eyes’. Cut into wedges, and slice out the core if it seems woody.
Step 2
Prepare the barbecue for direct cooking, letting the flames die down to hot embers. Combine the sugar, lime leaves and chilli with 100ml water in a saucepan. Simmer for a few mins, then set half the syrup aside for serving.
Step 3
Cook the pineapple wedges on the grill for about 15 mins, turning and basting regularly with remaining syrup, until golden and caramelised.
Step 4
Serve the grilled pineapple wedges with the ice cream and reserved syrup.