Choose a slightly under-ripe pineapple for this moreish snack -
the tartness works well with the salty sweetness of the dipping
1 tbsp crushed light palm sugar1 tbsp eachfish sauce and lime juic1pineapple, skin on, cut lengthways into thick wedgesTo serve:lime wedgesChilli salt1 tbspfried shallots (see note)2 tspfried garlic (see note)1 tspdried chilli flakes, or to taste1½ tbspsea salt flakes2 tspcaster sugarFinely grated rindof 2 limes
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).
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.
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.
Note Fried shallots and fried garlic are
available from Asian grocers.