Grilled Pineapple with Pina Colada Dressing
- 128g coconut flakes, toasted for garnish
- 1 large fresh pineapple
- 64g Macadamia nuts, toasted & roughly chopped, for garnish
- Mint for garnish
- 1 Tbsp. olive oil for frying
For the Pina Colada Dressing:
- 1½ cups of coconut milk
- 1 cup (250ml) pineapple juice
- 3 tsp rum
- 2 Tbsp. olive oil
- 2 Tbsp. sour cream
- ¼ tsp salt
- 2 Tbsp. honey
- Salt to season
Slice the pineapple and place on skewers. Soak the skewers for 30 minutes prior to using to prevent them from burning.
Whisk together all dressing ingredients and set aside.
Lightly brush the pineapple with olive oil. Grill the pineapple for about 4 minutes on each side, until slightly blackened. Remove from the grill and place the pineapple skewers on a serving platter.
Serve with cooled dressing and garnish with fresh mint and toasted macadamia nuts.
Recipe and image courtesy of Chef Nti.