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Barbequeued pineapple is the perfect dessert
Cut the pineapple lengthways into eighths.
Grill on the BBQ for a few minutes on each cut side of the fruit until you see nice caramelised grill marks.
Serve each quarter with a small bowl of Greek yoghurt topped with the crushed macadamias.
No, don’t peel it. It looks divine with the skin still on. After cooking, just run a knife between the skin and flesh and cut into segments, but serve this dish intact, on the skin.
Recipe by: Dr Joanna McMillan for Australian Pineapples
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