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Make the barbecue hot enough so that there is a good amount of fire left to grill some thick pineapple slices while you’re eating whatever you put on first, getting up from the table to turn the pieces over half way through. The garnishes you can make ahead: finely chopped chilli (just to add a little bit of heat), fresh coriander leaves for colour and interest (and because I’m just obsessed with the flavour) and a rum infused simple syrup both to cut through the sharpness of the pineapple, and to inject a little bit of the Caribbean. I’ve been putting Aluna’s Coconut Rum in everything at the moment so that is what I used here. The coconut really boosts the flavour, but if you don’t have any/ can’t find it any dark or spiced rum will do.
The reason we’re talking about Caribbean food today is because Rennie, the antidote anyone who loves acidic, spicy or rich and creamy food but has Eastern European genetics like me needs has been kind enough to sponsor this post. I know it is not sexy to talk about, but some people may suffer bloating or trapped wind eating too much of the above, and I for one just get really sick with an acidic stomach, which it is never good as it stops me eating nice food for days. So, let us give a shout out to Rennie for both supporting this blog, and for giving us a way to eat whatever we want (read: a massive pile of rich, spicy jerk chicken or your body weight in sticky, caramalised barbecue pineapple!)
A small to medium ripe pineapple should feed 6-8 people. While I just like to serve up a platter of slices for everyone to dig in, you can also dish it up with scoops of vanilla bean or coconut ice cream. This is the dessert you need if we (fingers crossed!) get to enjoy another Indian summer this September!
Pineapple comes to live when it is cooked on the barbecue, and in this recipe it has been taken to the next level with chilli, coriander and a coconut rum drizzle.
3 tbsp Golden Granulated Sugar
1 1/2 tbsp Water
1 tsp Coconut Rum
1 Small/ Medium Pineapple
1/2 Red Chilli, deseeded and finely chopped
Very Small Handful Fresh Coriander Leaves
In a small saucepan over a low heat stir the sugar and water together until the sugar is completely dissolved. Remove from the heat and allow to cool.
Meanwhile, prepare the chilli and top, tail and slice the pineapple into thick slices.
Stir the rum into the cool sugar syrup until it is completely combined.
Barbecue the pineapple slices until you get good, caramalised lines on each side, and serve piled onto a warm plate with the coriander and chilli sprinkled over and a very generous drizzle of the rum syrup.
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