Hot, sweet and sour pineapple

This is a new one for me and I love it – pineapple is fab in a crumble or fresh in a fruit salad. The combination of honey (sweet), lemon (sour) and black pepper (hot) makes for an explosion in your mouth. Oh my…I can hardly explain – try it! Perfect on its own, with ice cream, at a barbeque, with meat or fish. Oh Yum!



1 whole fresh pineapple
3 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon ground black pepper

* Smell the pineapple when you are buying it. You should pick up a sweet flavour. The stronger the smell, the riper the fruit. Another way to tell if a pineapple is ripe is to pull out one of the top leaves. If it comes away easily it is ready to eat.


Trim, core, and peel pineapple.

To do this cut the leaves off the top of the pineapple, then cut away the bottom so you have a flat top and bottom. Then peel away the sides by slicing downwards with a serrated knife. Remove any eyes with a paring knife.

Cut it into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces or wedges

Mix the honey, lemon, and black pepper to make a glaze and then brush this onto each slice of pineapple, coating them completely.

Preheat your grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface.

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Note: The grilled pineapple can be kept at room temperature for up to 8 hours. Re-warm before serving. It is much nicer ward than cold.

Makes 6 servings.



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