Browse All Recipes

Char-grilled pineapple wedges with chilli salt

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

By Alice Storey & Emma Knowles
  • 25 mins preparation
  • 10 mins cooking plus marinating
  • Serves 8
  • Print
Char-grilled pineapple wedges with chilli salt
Choose a slightly under-ripe pineapple for this moreish snack - the tartness works well with the salty sweetness of the dipping salt.


  • 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


  • 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.


Note Fried shallots and fried garlic are available from Asian grocers.