Grilled pineapple with rum, ginger and lemongrass syrup
Ben O'Donoghue
Grilled pineapple with rum, ginger and lemongrass syrup
INGREDIENTS
1 pineapple, skin removed and cut into quarters lengthwise
8 bamboo skewers, soaked
syrup
200ml water
100ml white rum
100g sugar
3cm piece ginger, peeled and sliced
1 stick lemongrass, bruised
zest and juice of 1 lemon
zest and juice of 1 lime
1 dried red chilli
spiced sugar
1 dried red chilli
2 teaspoons rock salt
3 teaspoons caster sugar
METHOD
To make the syrup, place all the ingredients in a saucepan and bring to the boil, making sure the sugar has dissolved. Remove from the heat and cool, then strain.
Marinate the pineapple in the syrup overnight
To make the spiced sugar, pound the dried chilli and salt in a mortar until you have fine flakes of chilli. Add the caster sugar.
Prepare your barbecue for cooking on a medium-high heat.
Thread the pineapple onto the bamboo skewers and place over the barbecue. Cook until caramelised, turning the fruit as required.
Serve with the spiced sugar as a dipping condiment.
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