Serves 4
Chargrilled Spiced Pineapple with Yogurt Dressing by Sabrina Ghayour
- Prep Time
- 15 min.
- Cooking Time
- 10 min.
- Method
- Direct
- Prep Time
- 15 min.
- Cooking Time
- 10 min.
- Method
- Direct
Ingredients
- 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
Dressing
- 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
Instructions
- 01Remove the tough central core from the wedges of pineapple by cutting them away lengthways.
- 02Mix 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.
- 03For the dressing mix the Greek yogurt together with icing sugar and lime zest.
- 01Place 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.
- 02Remove 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.
In the kitchen
At the barbecue
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 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
Dressing
- 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
Instructions
- 01Remove the tough central core from the wedges of pineapple by cutting them away lengthways.
- 02Mix 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.
- 03For the dressing mix the Greek yogurt together with icing sugar and lime zest.
- 01Place 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.
- 02Remove 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.
In the kitchen
At the barbecue
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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