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Glazed Bbq'd Pineapple Wedges  


Veg  HT  DP  BBQ  15mins


Serves 4   Hot  Vegetarian  fruit  spices  alcohol Dessert  Barbecue Gluten Wheat free  Eggless 




1 large Fresh Pineapple

3 tbsp Dark Brown Sugar

3 tbsp Dark Rum

1 teasp Ground Cinnamon

4 tbsp Melted Butter





1. Using a sharp knife, cut the pineapple into 4 quarters lengthways. Do not peel and keep the green leaves in tact.


2. 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.


3. In a small bowl, mix together the remaining ingredients.


4. 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.


5. Baste the flesh again, turn the pineapple wedges flesh down, and cook for a further 3-4 minutes until tingeing with brown.


6. Transfer to serving plates and pour the remaining glaze over the top. Serve hot.



Main equipment required to make this Recipe


Small Mixing Bowl

Large sharp knife



Key techniques required to make this Recipe


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.

Tips, Options and Substitutions


Substitute the cinnamon with ground allspice


Related Recipes and Information

  Barbecue Starters Recipes  |  Barbecue Main Course Recipes  |  BBQ Side Dishes  |   Barbecue Dessert Recipes  | 

A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips


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