Char-grilled pineapple wedges with chilli salt
Choose a slightly under-ripe pineapple for this more-ish snack - the tartness works well with the salty sweetness of the dipping salt.
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Serves
8
Cooking Time
Prep time 25 mins, cook 10 mins (plus marinating)
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1 tbsp
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crushed light palm sugar
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1 tbsp each
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fish sauce and lime juic
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1
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pineapple, skin on, cut lengthways into thick wedges
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To serve:
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lime wedges
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| Chilli salt |
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1 tbsp
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fried shallots (see note)
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2 tsp
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fried garlic (see note)
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1 tsp
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dried chilli flakes, or to taste
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1½ tbsp
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sea salt flakes
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2 tsp
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caster sugar
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Finely grated rind
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of 2 limes
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1
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Pound sugar and fish sauce in a mortar and pestle to combine, stir in lime juice, transfer to a large bowl, add pineapple, stir to coat and set aside to marinate (30 minutes).
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2
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Meanwhile, for chilli salt, dry-roast shallot, garlic and chilli until shallot and garlic are crisp (2-3 minutes), set aside to cool slightly, then pound in a mortar and pestle with half the salt until coarsely crushed. Stir in sugar, lime rind and remaining salt. Store in an airtight container until required.
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3
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Heat a barbecue or grill to high. Drain pineapple and grill, turning occasionally, until golden and tender (5-6 minutes). Serve hot with chilli salt and lime wedges.
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Note Fried shallots and fried garlic are available from Asian grocers.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles & Alice Storey
PHOTOGRAPHY Chris Court
STYLING Geraldine Muñoz