Description
Inspired by the classic Durban beachfront sweet treat – pineapple wedges are coated in a spice mix and caramelised on the Chad-O-Chef Qube Braai. Finish with lime & honey-infused yoghurt and coconut shavings.
Ingredients
Lime Yoghurt Drizzle
⅓ C (80 ml) plain double cream yoghurt
2 Tbsp (30 ml) honey
1 Tbsp (15 ml) fresh mint, very finely chopped
juice and zest of 1 lime
Spiced Pineapples
1 tsp (5 ml) cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground fennel
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground cloves
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chilli powder
1 Tbsp (15 ml) castor sugar
1 tsp (5 ml) curry powder
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 Queen pineapples, peeled and cut into quarters
Butter Basting
¼ C (60 ml) butter
2 Tbsp (30 ml) honey
2 tsp (10 ml) spice mix (above)
To Serve
coconut shavings, lightly toasted
4–5 mint leaves, washed and thinly sliced.
Instructions
Lime Yoghurt Drizzle
In a small bowl, combine the yoghurt, honey, mint, lime juice and zest. Mix well, cover, and set aside.
Spiced Pineapples
Build a medium-heat fire in the Chad-O-Chef Qube Braai.
Mix all of the ingredients for the spice mix together.
Skewer the pineapple quarters onto the Chad-O-Chef accessory skewers. Generously sprinkle with the spice mix, coating all sides.
In a small microwave-proof dish, combine the butter, honey, and spice mix. Microwave until melted, then mix to combine.
Place the skewers onto the flat section of the Qube Braai. Using a pastry brush, baste the pineapple with the butter basting, rotating to ensure even caramelisation. Grill the pineapples until well caramelised on all sides, then remove from the heat.
Serve the pineapple skewers drizzled with the lime-honey yoghurt and garnished with toasted coconut shavings and sliced mint. Enjoy!
