(from Food for the Soul, page 141)
I'm not a fan of pineapple on pizza, but griddle pineapple is another story - sweet and sticky with a touch of kick from the ginger and tang from the lime. This packs so much flavour that it works brilliantly with a simple good-quality vanilla ice-cream, although honeycomb or salted caramel work well too!
Total time to make : 10 minutes + minimum 20 minutes to marinade
Servings : 2
Ingredients
1 medium ripe pineapple
2 tbsp maple syrup
1 tbsp soft light brown sugar
Pinch of ground ginger
Zest and juice of 2 limes, plus lime wedges to serve
1 tbsp butter
Small handful of fresh basil and mint leaves, to decorate
Ice cream, to serve
Method
Prepare the pineapple by removing the top and tail with a sharp knife, then cutting away the tough skin on the sides so you’re left with the pineapple flesh. Core it using a pineapple corer then cut it into circles, or cut the pineapple in half lengthways and cut it into wedges, removing the core from each of the wedges
Make the marinade by mixing the maple syrup, sugar, ginger, lime zest and lime juice together in a bowl. Pour it into a ziplock bag, add the pineapple flesh and leave to marinate for at least 20 minutes and up to 4 hours.
Place a griddle pan over a high heat. Lightly brush the pan with the butter to stop the pineapple from sticking. Add the pineapple, reserving the marinade, and griddle for 2 minutes on each side until golden and charred
Scatter over a few torn basil and mint leaves. Serve with ice cream, lime wedges and a drizzle of the reserved marinade
Nutritional Information
(per serve, before ice-cream)
179 calories
2g protein, 40g carbs, 3g fat
Good to know:
Store any leftovers to have for breakfast the next day - it's delicious on top of yogurt or granola, or thrown into fruit salads
Store the cooked pineapple in an airtight container for up to 2 days
Vegetarian, GF
To make this vegan and dairy free, use coconut oil to griddle the pineapple and serve with coconut ice cream (or other dairy-free alternative)