Grilled pineapple with chilli lime sprinkle

Serves:

Ingredients

• 1 tbs caster sugar
• 1 tsp lime zest
• 1 tsp chilli (finely chopped)
• 1 tsp mint (finely sliced)
• 1/2 tsp salt
• 1 pineapple (peeled, cored)
• spray oil spray

Method

In a small bowl, mix the caster sugar, lime zest, chilli, mint leaves and salt together and set aside.

Heat a barbecue hot plate (or frying pan if cooking inside) to medium.

While barbecue is heating, slice pineapple. You can leave in rings, slice in halves, wedges – however you want your plate to look.

Spray each pineapple slice with oil and add to the hot plate.

Cook for 1-2 minutes per side before removing, placing on a plate and sprinkling with chilli lime sugar.

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Serving Suggestions

Note

• The larger the chilli, the less heat they have (generally). By choosing a large red chilli for this recipe, you have the lovely chilli taste and a little bit of heat without blowing your head off! If you like loads of heat though, choose a smaller chilli and go for it.
• Served on a large platter with the sprinkle already sprinkled or as individual portions with the sprinkle on the side, this makes an exotic yet easy addition to any table.
• This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder.