Chefs' Recipes

La Casita’s grilled pineapple with mulato chilli and pineapple granita

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”
Grilled pineapple with pineapple granitaKara Rosenlund
6 - 8


Pineapple granita


1.For granita, combine ingredients in a saucepan over medium heat and simmer until sugar dissolves (5 minutes). Transfer to a tray and freeze until solid (at least 4 hours), then scrape with a fork to create ice crystals. Freeze until required.
2.Combine chillies, honey and 60ml water in a saucepan over low heat until honey melts (2-5 minutes). Remove from heat and leave to infuse (10 minutes).
3.Preheat a barbecue, preferably woodfire or coal, to high. Brush pineapple with honey mixture and grill, turning occasionally, until golden brown and tender (2-3 minutes each side). Serve with granita.

Mulato chillies are available from select Mexican food shops, Herbie’s Spices Herbie’s Spices (, The Essential Ingredient and online from


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