A whole pineapple cut into wedges, marked over the coals then coated with a rum, orange, and lime caramel. The tropical cocktail twist adds a touch of triple sec and a coconut-pomegranate finish, without losing the classic indulgence of roasted pineapple.
Ingredients
- 1 piece ripe Victoria pineapple
- 120 g light cane sugar
- 6 cl amber rum
- 2 cl triple sec or orange liqueur
- 1 piece untreated orange
- 2 pieces limes
- 35 g unsalted butter
- 1 pinch fleur de sel
- 10 g fresh ginger
- 1 tbsp neutral oil
- 25 g grated coconut
- 4 tbsp fresh pomegranate seeds
- 8 leaves fresh mint
- 4 tbsp vanilla ice cream or plain Greek yogurt
Method
- Set up the grill with a zone of glowing direct coals and a coal-free zone to finish more gently; the grate must be very hot, and you should feel a distinct heat when bringing your hand close without holding it long.
- Peel the pineapple, remove the hard eyes, cut it into long wedges, and remove the fibrous core; lightly oil the sides to prevent them from sticking.
- Toast the coconut in a small skillet placed on the indirect zone or on the edge of the grate; remove it as soon as it turns golden and smells like cookies.
- In a small fireproof saucepan, melt the sugar over the direct zone until you get an amber caramel; move away from the heat as soon as it smells nutty and before it gets too dark.
- Add the butter, orange juice and zest, lime juice, grated ginger, rum, triple sec, and fleur de sel; briefly return to indirect heat until you get a smooth, glossy, and slightly syrupy sauce.
- Sear the pineapple wedges over direct coals, without moving them at first; turn them when the grill lines are well marked and the edges begin to brown.
- Move the pineapple to indirect heat, brush with caramel, and let roast with the lid closed until the fruit is supple, juicy, and glazed, with a few caramelized but not burnt tips.
- Very briefly return the wedges cut-side down to the direct zone to set the glaze; watch closely, the caramel should bubble and stick without blackening.
- Plate the hot wedges in a ceramic dish, coat with the rum-lime caramel, add the toasted coconut, pomegranate seeds, mint, and a little lime zest; serve with a scoop of vanilla ice cream or Greek yogurt.
Nutrition
Per serving
- Energy
- 363.5 kcal
- Protein
- 2.04 g
- Carbohydrate
- 46.44 g
- Fat
- 15.49 g
- Fibre
- 4.47 g
- Calcium
- 58.83 mg
- Iron
- 0.61 mg
- Magnesium
- 20.95 mg
