Cinnamon Griddled Pineapple with Toasted Coconut

Name: Rukmini Iyer Cinnamon Griddled Pineapple Recipe | BBQ Desserts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 tbsp soft dark brown sugar; 2 tbsp water; 1 tsp ground cinnamon; 1 large pineapple, peeled, cored and cut into eighths; 1 lime, juice only; A handful of toasted coconut flakes and fresh mint leaves, to serve

by Rukmini Iyer from The Green Barbecue

A sticky, sweet cinnamon sugar glaze takes this griddled pineapple recipe to new heights. Top with toasted coconut flakes and mint to serve for a fantastic looking dish.

Vegetarian Vegan Dairy-Free Gluten-Free Quick

Serves 4

Total 25 min

Prep 10 min

Cook 15 min

Easy

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Introduction from Rukmini Iyer

At Dinner by Heston Blumenthal, pineapples are slow-cooked whole on a rotating spit – fun to watch, and even more so to eat. You could certainly adapt the recipe below to cook the pineapple peeled and whole, turning it on the barbecue every 5 minutes or so and using the leaves as a handle – for a quicker version, slice it up and brush with this moreish cinnamon sugar glaze.

Ingredients

2 tbsp soft dark brown sugar

2 tbsp water

1 tsp ground cinnamon

1 large pineapple, peeled, cored and cut into eighths

1 lime, juice only

A handful of toasted coconut flakes and fresh mint leaves, to serve

Essential kit

You will need: a barbecue.

Method

Mix the dark brown sugar, water and cinnamon together, and set aside.

Once your barbecue is medium hot, grill the pineapple for 3–4 minutes on each side until starting to catch. Brush generously with the cinnamon sugar mixture, then grill for a further 2 minutes or so on each side, until caramelised.

Arrange the pineapple on a platter and squeeze over the lime juice. Scatter over the toasted coconut flakes and mint leaves, and serve hot.

Preview