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Chargrilled Spiced Pineapple with Yogurt Dressing by Sabrina Ghayour

  • People

    Serves 4

  • Prep Time

    15 min.

  • Cooking Time

    10 min.

  • Method

    Direct

Ingredients
Instructions

the Ingredients

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

Dressing

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

Instructions

    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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