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.”

By Josh Lewis
  • 15 mins preparation
  • 16 mins cooking (plus freezing, infusing)
  • Serves 6 - 8
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Ingredients

  • 4 mulato chillies (see note)
  • 2 tbsp honey
  • 1 pineapple, peeled, halved, cut into wedges
Pineapple granita
  • 55 gm (¼ cup) caster sugar
  • 750 ml pineapple juice
  • Juice of 2 limes
  • 38 gm liquid glucose

Method

  • 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.

Notes

Mulato chillies are available from select Mexican food shops, Herbie's Spices Herbie's Spices (herbies.com.au), The Essential Ingredient and online from fireworksfoods.com.au.