Barbecued pineapple with coconut

Barbecued pineapple with coconut

Charring pineapple on a barbecue brings out its incredible natural sweetness – add ice cream for a cool contrast.

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Gluten freeVegetarianHigh in vitamin C
  • Serves6
  • CourseDessert
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling

Ingredients

  • 1 medium pineapple, core removed, cut into 8 wedges
  • 500ml tub No.1 Coconut & Lime Ice Cream
  • 2 x 18g packs Bear Gently Baked Coconut Chips
  • 1 unwaxed lime, zest
  • ½ tsp Cooks’ Ingredients Mexican Style Seasoning (optional)

Method

  1. Put the pineapple wedges on a medium-hot part of the barbecue for 5-6 minutes on each side until charred and slightly softened; set aside to cool a little, then chop into 2-3cm chunks. Divide the ice cream between bowls, then add the pineapple with the coconut chips, lime zest and a sprinkling of Mexican Style Seasoning, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,265kJ/ 302kcals

Fat

14g

Saturated Fat

9.7g

Carbohydrates

37g

Sugars

37g

Fibre

3.6g

Protein

4.3g

Salt

0.3g

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