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
Vanilla ice cream, to serve
- Prepare the pineapple by removing the top and tail with a sharp knife and then cutting away the tough skin on the sides so you’re just left with the pineapple flesh. Use a pineapple corer and then cut into circles, or cut the pineapple in half lengthways and then into wedges, removing the core from each wedge.
- Make the marinade by mixing the maple syrup, brown sugar, ground ginger, lime zest and juice together in a bowl. Pour 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 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 vanilla ice cream, lime wedges and a drizzle of the reserved marinade.
- Save any leftovers to have for breakfast the next day – it’s delicious on top of yoghurt or granola, or thrown into fruit salads.
- Store the cooked pineapple in an airtight container for up to 2 days.
- To make this vegan and dairy free, use coconut oil to griddle the pineapple and serve with coconut ice cream (or another dairy-free alternative).
Recipes extracted from Food for the Soul by Lucy Lord. HarperCollins. RRP$34.99