Sticky Barbecued Pineapple With Coconut & Lime Ice Cream

Serves 8
Total Time
15 Minutes
125g of palm sugar
25g of root ginger, peeled and finely grated
1 large pineapple, topped, tailed and peeled
500ml tub of Waitrose Seriously Creamy Malaysian Coconut & Lime Ice Cream
Step 1

Place the sugar, ginger and 200ml boiling water into a large shallow dish and mix until the sugar dissolves.

Step 2

Slice the pineapple into 16 rounds about 0.5-1cm thick. Place into the sugar mixture and leave to marinate for 1 hour, turning over occasionally so that the fruit soaks in the syrup.

Step 3

Light or preheat the barbecue, griddle or grill until hot. Cook the pineapple, brushing with the syrup throughout, for 2-3 minutes on each side, or until golden and char-marked. Brush or drizzle with more of the remaining syrup before serving with the ice cream.

Recipe from Waitrose

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