Asar la piña a la parrilla la transforma por completo. El calor carameliza sus azúcares naturales, creando bordes dorados y melosos con un ligero toque ahumado, mientras que un pincelazo de aceite de coco evita que se queme y un chorrito de lima equilibra el dulzor. Es vegana y no contiene azúcares añadidos. Sírvela tibia recién sacada de la parrilla, con una cucharada de yogur de coco por encima o sola después de una barbacoa.
Fire Grilled Pineapple, Coconut Oil & Lime
Rated 5.0 stars by 1 users
Category
Barbecue
Cuisine
American
Servings
4
Cook Time
10 minutes
Grilling pineapple changes it completely. The heat caramelises the natural sugars, so you get sticky golden edges and a hint of smoke, while a brush of coconut oil keeps it from catching and a squeeze of lime cuts through the sweetness. It's vegan...
Author:Rebecca
Ingredients
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1 fresh pineapple, peeled, cored, and cut into wedges or rings
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2–3 tablespoons coconut oil
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1 tablespoon maple syrup
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1 teaspoon fresh lime juice
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Zest of 1 lime
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½ teaspoon ground cinnamon
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½ teaspoon vanilla extract
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Pinch of sea salt
Directions
Preheat a grill pan or BBQ to medium-high heat.
In a small bowl, gently melt the coconut oil. Stir in the maple syrup, cinnamon, vanilla extract, and a pinch of sea salt to create a light glaze.
Brush the pineapple pieces generously with the coconut oil mixture.
Place the pineapple on the grill and cook for 2–3 minutes on each side, until lightly charred and caramelised.
While grilling, brush with additional glaze.
Remove from heat and immediately finish with fresh lime juice and lime zest.
Serve warm
