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Griddled Maple and Brown Sugar Pineapple with Vanilla Ice Cream

Griddled Maple and Brown Sugar Pineapple with Vanilla Ice Cream

Not a fan of pineapple on pizza? Griddled 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!

Griddled Maple and Brown Sugar Pineapple with Vanilla Ice Cream

GF V

Serves 4

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

 

  1. 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.
  1. 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.
  1. 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.
  1. Scatter over a few torn basil and mint leaves. Serve with vanilla ice cream, lime wedges and a drizzle of the reserved marinade.

NOTES

  • 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

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