Fire Grilled Pineapple, Coconut Oil & Lime
By: Agi Kaja
Grilling pineapple changes it completely. The heat caramelises the natural sugars, so you get sticky golden edges and a hint of smoke, while a brush of coconut oil keeps it from catching and a squeeze of lime cuts through the sweetness. It's vegan with no added sugar. Serve it warm off the grill, spooned over coconut yoghurt or on its own after a barbecue.
Fire Grilled Pineapple, Coconut Oil & Lime
Grilling pineapple changes it completely. The heat caramelises the natural sugars, so you get sticky golden edges and a hint of smoke, while a brush of coconut oil keeps it from catching and a squeeze of lime cuts through the sweetness. It's vegan...
Ingredients
- 1 fresh pineapple, peeled, cored, and cut into wedges or rings
-
2–3 tablespoons coconut oil
-
1 tablespoon maple syrup
- 1 teaspoon fresh lime juice
- Zest of 1 lime
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½ teaspoon ground cinnamon
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½ teaspoon vanilla extract
-
Pinch of sea salt
Directions
- Preheat a grill pan or BBQ to medium-high heat.
- In a small bowl, gently melt the coconut oil. Stir in the maple syrup, cinnamon, vanilla extract, and a pinch of sea salt to create a light glaze.
- Brush the pineapple pieces generously with the coconut oil mixture.
- Place the pineapple on the grill and cook for 2–3 minutes on each side, until lightly charred and caramelised.
- While grilling, brush with additional glaze.
- Remove from heat and immediately finish with fresh lime juice and lime zest.
- Serve warm
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