Grilled Pineapple with Reduced Balsamic, Coconut
and Pine Nuts
2 – 3 tablespoons toasted pine nuts
2 – 3 tablespoons desiccated coconut or coconut thread
Knob of butter
1 tablespoon balsamic glaze or reduced balsamic vinegar
Small handful mint leaves (optional)
¼ – ½ cup natural yoghurt or crème fraiche
- Peel pineapple and cut into slices. To do this cut the top and bottom off the pineapple using a sharp knife. Stand pineapple on one end and use knife to carefully cut off skin, turning pineapple as you go to completely remove skin. Cut whole pineapple into slices, about 1½cm thick. Using a small knife cut a small circle in the middle of each slice to remove tough core and discard (or use a small 2-3cm cookie cutter if you have one). You should end up with pineapple rings.
- Toast pine nuts and coconut together in a large dry fry-pan or grill plate on medium heat for 1-2 minutes until golden. Remove from pan and set aside.
- Heat a knob of butter in the same pan on medium to high heat. Grill pineapple in batches for about 2 minutes each side until golden and starting to caramelise.
TO SERVE, Place 1-2 slices of pineapple on each plate. Drizzle reduced balsamic around the edge of the plate sprinkle pine nuts and coconut over the balsamic glaze (if using). Sprinkle over a few mint leaves (if using) and serve with yoghurt or crème fraiche.