Grilled pineapple with mint salsa | IGA Recipes |

Grilled pineapple with mint salsa

Ananas grillé et salsa de menthe

Preparation time 10 minutes

Total time: 18 minutes

Serves 4

Ingredients

Mint Salsa

25 g (1/2 cup) fresh mint, finely chopped
20 g (1/4 cup) unsweetened grated coconut, toasted
30 ml (2 tbsp) cane sugar (see chef’s tip)
1 lime, zest finely grated
15 ml (1 tbsp) lime juice

Pineapple

160 g (3/4 cup) brown sugar
1 ml (1/4 tsp) ground cinnamon
1 ripe pineapple, peeled and cut into 8 round slices
Coconut sorbet, to taste

Directions

Mint Salsa

In a bowl, combine all of the ingredients. Set aside.

Pineapple

Preheat the grill, setting the burners to medium. Oil the grate.
In a shallow bowl, combine the brown sugar and cinnamon. Press the pineapple slices into the brown sugar mixture on both sides (see chef’s tip). Set aside on a large plate as you go.
Grill the pineapple slices for 4 to 5 minutes on each side or until caramelized.
Serve the pineapple hot or cooled. Garnish with the mint salsa and coconut sorbet or ice cream.

Chef’s tip

The cane sugar can be replaced with regular white sugar or brown sugar.

Press the pineapple slices into the brown sugar mixture just before grilling to prevent the sugar from dissolving.