This is a method of preparing pineapple I hadn’t tried before – I was inspired by Daniel Green’s book “The Paleo Diet – Food Your Body Is Designed To Eat”. This recipe works rather well as a quick and easy dessert that is going to follow a spicy main course.
I chose to grill the pineapple minus the honey found in Daniel’s recipe – even though the honey would have helped to caramelise the pineapple, it probably would have made it too sweet for my taste. I didn’t have any honey in, either, which sort of helped make my mind up.
The other change I made was to the garnish – instead of cinnamon and mint, I used shredded coconut and walnuts, because, again, I just happened to have them in!
- half a pineapple, peeled, and cut into slices about as thick as the tip of your little finger.
- lemon juice
- chopped walnuts
- shredded coconut
- Toss the pineapple slices in enough lemon juice to give them a good coating.
- Bring a grill-pan up to medium high heat on your stove top.
- Grill the slices until you get those wonderfully characteristic “char” lines – be careful not to let them burn.
- Flip and grill the second side.
- Flip again, rotating through 90°, to give that “checker board” cross-hatch pattern.
- Flip for the final time. Grill the slices until done.
- Plate up, and garnish with the shredded coconut and chopped walnuts.