Grilled chilli and cinnamon pineapple

Barbecued fruit is a fabulously fresh and easy entertaining idea.

Credit: Feast Magazine

• serves

  6

• prep

  10 minutes

• cook

  6 minutes

• difficulty

  Easy

Ingredients

• 3 small pineapples, peeled, halved, cored
• 2 tbsp cachaça*, or white rum
• 3 tsp dried chilli flakes
• 2 tsp ground cinnamon
• 2 tbsp white sugar
• lime halves, to serve

Standing time 30 minutes

Instructions

Cut pineapple into large pieces and place in a large bowl with cachaça. Stand for 30 minutes.

Combine chilli flakes, cinnamon and sugar in a small bowl, then rub into pineapple.

Heat a barbecue to medium. Cook pineapple, turning pieces occasionally, for 6 minutes or until lightly charred. Serve with lime.

Note

• Cachaça, available from selected bottle shops, is a distilled Brazilian liquor with a rum-like flavour made from fermented sugarcane juice.

Photography by Brett Stevens.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.