Chargrilled Spiced Pineapple with Yogurt Dressing by Sabrina Ghayour

  • People

    Serves 4

  • Prep Time

    15 min.

  • Cooking Time

    10 min.

  • Method



the Ingredients

Salted Brown Sugar Pineapple
  • 1 large ripe pineapple, skin on, cut lengthways into quarters
  • 4 tbsp of brown/golden granulated sugar
  • 1 tsp of ground cinnamon
  • 4 cardamom pods, seeds extracted and ground down to a powder
  • Maldon Salt


  • 150g Greek yogurt
  • 2 tbsp of icing sugar
  • Zest of an unwaxed lime
  • 1 long red chilli, deseeded and finely chopped
  • A handful of fresh mint leaves, rolled and cut into ribbons


    In the kitchen

  • Remove the tough central core from the wedges of pineapple by cutting them away lengthways.
  • Mix the cinnamon, cardamom, Maldon salt and brown sugar in a bowl and use half the mixture and sprinkle one side of each of the pineapple wedges and put to one side.
  • For the dressing mix the Greek yogurt together with icing sugar and lime zest.
  • At the barbecue

  • Place the pineapple flesh side down on a direct high heat. Cook until nicely charred and then sprinkle the remaining sugar mixture over the exposed pineapple before turning over to char on the other side.
  • Remove the pineapple from the barbecue and then plate up the wedges, finish with a pinch of Maldon salt. Drizzle with yogurt dressing and sprinkle with chilli and fresh mint ribbons to serve.

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