Fire up the barbecue on sunny days for this refreshing dessert—or use a grill pan for easy indoor prep. Crafted with fresh, vibrant flavors by Oil & Vinegar experts.
Ingredients
- 1 pineapple
- 1 tbsp rose peppercorns
- 6 tbsp Chutney Mango &Spices
- 1 cinnamon stick
- 4 tbsp passion fruit vinegar
- 4 scoops of (coconut) ice cream
- 1 can (33 cl) ginger beer
Preparation
- Heat your barbecue or grill pan to about 180°C.
- Cut the pineapple into 1 cm thick slices. Grill until beautiful marks appear, turning to create a checkered pattern.
- Bring the ginger beer to a boil in a saucepan with the cinnamon stick, rose peppercorns, and passion fruit vinegar. Reduce to about 1/3 volume.
- Top each pineapple slice with a heaping tablespoon of mango chutney, drizzle with the ginger syrup, and add a large scoop of coconut ice cream.
Serving tip: Pair with a can of ginger beer for extra refreshment.
Recipe and image: Oil &Vinegar
