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As published in Heat & Smoke
- fresh pineapple
- fresh lime juice
- palm sugar
- vanilla ice cream
- fresh mint
Peel pineapple and split into quarters, vertically. Slice the sharp, central edge from each quarter, removing the core. Slice each quarter into two, lengthways, creating small wedges.
Soak wedges in a generous mixture of freshly squeezed lime juice into which you have grated plenty of palm sugar – for 6 limes, at least a couple of those knobs in which the sugar usually comes, or as much as you can work into the juice.
Soak overnight in fridge if you like, or at least for several hours.
Grill these little boats on a hot kettle BBQ, following the 45 degree through 90 degree technique, to impact a lattice of grill marks.
Give them at least 2 minutes in each position.
Serve on platters as finger food or on small plates with a scoop of vanilla ice cream, a drizzle of lime syrup (in which they soaked in) and a sprig of fresh mint.
Looking for other Bob Hart recipes? See them all at Bob Hart barbecue recipes.
*Bob’s anticipated book, Heat & Smoke will be available for purchase from 10 December 2011 via HeatandSmoke.com. Also visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).
**Photo credit Dean Cambray.Grilled Pineapple Asian Style BBQ Recipe,
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