Chargrilled pineapple with mint sugar

A summer barbecue doesn't have to just be a meat-feast, cook dessert here too.

Serves: 4

Preparation time:  10 minutes

Cooking time:  10 minutes

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You will need

  • 1 medium fresh pineapple
  • 1 teaspoon olive oil by Sainsbury's
  • ½ x 28g pack of fresh mint, washed, leaves picked and chopped
  • 4 teaspoons Sainsbury's Fairtrade sugar
  • 4 tablespoons be good to yourself fromage frais, to serve
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Recipe Information

Step by step guide to making Chargrilled pineapple with mint sugar

  1. Slice the top and bottom off the pineapple. Stand it upright on a chopping board and slice away all the skin and the little brown 'eyes'. Quarter lengthways so you have 4 long wedges, then cut each in half. Slice away the woody cores from each wedge.
  2. Brush each quarter with the oil. Cook the pineapple wedges on a preheated barbecue, or in a hot griddle pan, for 10 minutes, turning halfway through.
  3. Meanwhile, using a pestle and mortar, pound the chopped mint leaves with the sugar.
  4. Serve the pineapple topped with a sprinkle of the minted sugar, and a little pot of fromage frais on the side.

Cook's tip: This is a great way to cook pineapple anytime, as grilling caramelises its natural sugars and brings out its sweet flavour.

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Nutritional information for Chargrilled pineapple with mint sugar

Nutritional information for Chargrilled pineapple with mint sugar

Nutrition type per serving
Calories 85 kcal
Total Fat 1.0g
Saturated Fat 0.1g
Salt 0.125g
Sugar 17.2g

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