Griller l'ananas le transforme complètement. La chaleur caramélise les sucres naturels, ce qui lui donne des bords dorés et collants avec une touche fumée, tandis qu'un filet d'huile de noix de coco l'empêche de coller et qu'un zeste de citron vert coupe le goût sucré. C'est végétalien, sans sucre ajouté. Servez-le chaud directement du gril, avec du yaourt à la noix de coco ou tel quel après un barbecue.
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
