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
- 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
- 1Pound 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).
- 2Meanwhile, 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.
- 3Heat 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.
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