Celebrate the joy of barbecuing with this effortless blackened pineapple topped with hot sauce, garlic, lime and coriander. Serve hot or cold
Ingreadient
- 1 small pineapple, peeled, crown left on
- 25g coriander, finely chopped
- 2 garlic cloves, peeled and finely grated
- 1 tsp hot sauce (we used The Doubles Kitchen She Hot Trini Pepper Sauce, available at shehotpepper.com)
- 1 lime, zested and juiced
Direction
- Cut the pineapple into quarters with the tops still left on. Grill them on a hot barbecue for 2-3 mins on each cut side or until you see grill marks.
- While the pineapple grills, combine all the other ingredients, apart from the lime juice. Season with half a teaspoon of freshly ground black pepper and a large pinch of sea salt. Once the pineapple comes off the grill, brush with the lime juice and scatter over the coriander seasoning. Eat hot or cold.
