If you haven't had barbecued fruit before, now is the time to start. Barbecued pineapple makes a sweet and refreshing end to any meal, but we love it after all the classic BBQ favourites, like burgers and sausages to cleanse the palette.
- Place the juice of 2 limes, the zest of 1 and the sugar in a saucepan over a medium-high heat and stir until dissolved.
- Using a sharp knife cut the pineapple in half lengthwise right through the crown of the leaves. Halve again lengthways so you have 4 quarters with the crown still attached.
- Heat a griddle pan or BBQ to a medium heat. Brush a little of the glaze of the flesh of each pineapple quarter and cook two quarters at a time for 3 mins on each side until soft and slightly charred.
- Using a large serrated knife make a cut at the base between the pineapple shell and the flesh. Carefully continue along the full width of the shell. Then leaving the flesh in its shell cut into bite size chunks. Drizzle with the remaining glaze and scatter with the remaining lime zest and the mint leaves to serve.
- 1 ripe pineapple
- 2 limes, zest & juice
- 150g (5oz) sugar
- Small bunch mint leaves, to scatter
Top Tip for making Barbecue Pineapple
For the adults why not pierce the pineapple several times with a skewer and drizzle with rum for an extra tropical taste!
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