Something magical happens when you cook pineapple over wood. The sugars caramelise, some of the sharpness is rounded off and you are left with the perfect BBQ desert. The syrup adds a little extra kick - we normally use four chillis, will you be brave enough to try it?
Preparation Time: 30 min
Cooking Time: 15 min
1 whole pineapple
1 big piece of ginger
2 red chilli
Burn down your wood to embers.
To prepare your pineapple for grilling start by taking the eyes out of the skin. We find following them around and down creating a V shape incision is best. This takes a bit of practice, but once you’ve got it the results are great. You want to keep the leaves on - it looks fancy! Cut through the full length of the pineapple, aiming for eight sections. Remove the core and the pineapple is ready.
Now prepare the syrup. At this stage you can either blacken (not burn) the ginger, chilli and lime directly on the embers or on a grate. Once you’ve developed a good colour add them to a fire proof dish with the water and sugar.
Mix to dissolve and leave for 10 minutes to reduce and infuse.
The final step is simple. Grill the pineapple turning every 2 minutes and spoon over the syrup. Don't rush this stage, allow 10 - 15 minutes as the flavours build up and develop.
Serve with an ice cream of your choice.