Glazed Bbq'd Pineapple Wedges
HT DP BBQ 15mins
4 Hot Vegetarian fruit
spices alcohol Dessert Barbecue Gluten Wheat
large Fresh Pineapple
tbsp Dark Brown Sugar
tbsp Dark Rum
teasp Ground Cinnamon
tbsp Melted Butter
Using a sharp knife, cut the pineapple into 4 quarters lengthways. Do not peel
and keep the green leaves in tact.
Make horizontal cuts in the flesh, almost down to the skin but not
through the skin, about every 2.5cm/1-inch, then thread onto a long skewer through
the base lengthways, so that the flesh remains in place during cooking.
In a small bowl, mix together the remaining ingredients.
Brush some of the rum mixture over the pineapple flesh, allow it to soak through
the cuts then place the pineapple wedges, skin down on the barbecue grill over
hot coals and cook for 3 minutes.
Baste the flesh again, turn the pineapple wedges flesh down, and cook for a
further 3-4 minutes until tingeing with brown.
Transfer to serving plates and pour the remaining glaze over the top. Serve hot.
Main equipment required to make
Large sharp knife
Key techniques required to make this
Baste - To moisten with the pan juices or other
liquid during cooking. This aids in moisture retention.
Tips, Options and
Substitute the cinnamon with ground allspice