Name: Char-grilled pineapple wedges with chilli salt
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 1 tbsp crushed light palm sugar; 1 tbsp each fish sauce and lime juic; 1 pineapple, skin on, cut lengthways into thick wedges; To serve: lime wedges; Chilli salt; 1 tbsp fried shallots (see note); 2 tsp fried garlic (see note); 1 tsp dried chilli flakes, or to taste; 1½ tbsp sea salt flakes; 2 tsp caster sugar; Finely grated rind of 2 limes

Char-grilled pineapple wedges with chilli salt

Australian Gourmet Traveller recipe for char-grilled pineapple wedges with chilli salt

Serves 8

Prep

25M

Cook

10M

Total

35M

Choose a slightly under-ripe pineapple for this moreish snack – the tartness works well with the salty sweetness of the dipping salt.

Ingredients

1 tbsp crushed light palm sugar

1 tbsp each fish sauce and lime juic

1 pineapple, skin on, cut lengthways into thick wedges

To serve: lime wedges

Chilli salt

1 tbsp fried shallots (see note)

2 tsp fried garlic (see note)

1 tsp dried chilli flakes, or to taste

1½ tbsp sea salt flakes

2 tsp caster sugar

Finely grated rind of 2 limes

Method

Main

1.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).

2.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.

3.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.