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Cinnamon-spiced barbecued pineapple recipe

0 ratings

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

Serves 4
Takes 20 mins
293 calories / serving
Vegetarian
Gluten-free

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

Energy
1230kj
293kcal 15%
Fat
5g 7%
Saturates
4g 19%
Sugars
55g 62%
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