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BBQ’d Pineapple

Published on August 12, 2012 • Last updated December 24, 2015 by Elizabeth Atia
pineapple

My father has been visiting from Canada and he introduced me to this fantastic barbecue dish. Something happens to pineapple when you barbecue it. It becomes even more heavenly – caramelised, sweet, chewy, perfection. Just try it! We brought it to a friend’s barbecue party and it went down an absolute hit!

flawton-bbq

This was where the barbecue was, in the middle of a field in an old planticrub. The grills themselves were set into the stone wall against the wee shed. The circular stone formation is the planticrub, a type of small walled garden/enclosure, originally designed as a nursery area for Shetland kale seedlings which gave them protection against the harsh winds. A perfect location for a barbecue party!

As this is such a great barbecue recipe I am sharing it with a new blogging challenge in 2013, Four Seasons Food, by Louisa from Chez Foti and Anneli at Delicieux. This month we’re tasked to share our barbecue dishes and I really do insist you must try this pineapple recipe as it’s so incredibly simple and effective.

Update: The fantastic Foodiequine in Aberdeen made this recipe for her One Week Barbecue Challenge and she changed the recipe slightly by adding some brandy and flambéing the pineapple!

BBQ’d Pineapple
by Elizabeth
Delicious, sweet caramelized pineapple – perfect for a barbeque!
Ingredients
  • 1 large pineapple
  • 150 grams dark brown muscovado sugar
  • 1 tsp cinnamon
Instructions
1. Peel, core and cut the pineapple into 1.5 inch slices.
2. Place in a freezer bag along with the sugar and cinnamon and coat well.
3. Leave to marinade for several hours.
4. Place pineapple on BBQ and cook until caramelized and browned all over.
Details

Prep time: 5 mins Cook time: 10 mins Total time: 3 hour 15 mins Yield: Serves 4

Category: Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « Lasagna with Spinach, Ricotta & Pesto
Next Post: Black Forest Waffles »

Reader Interactions

Comments

  1. Foodie Quine

    August 6, 2013 at 8:12 am

    Just found this post via the Four Seasons Food linky. I am so making this tonight to follow seafood kebabs on the BBQ.

    Reply
    • Elizabeth S

      August 6, 2013 at 8:16 am

      Awesome! Oh I do hope you love it, I am sure you will! 🙂 Happy BBQing! x

      Reply

Trackbacks

  1. Marinated Grilled Cucumbers with Garlic Dill Dip | Veggie Desserts says:
    June 6, 2015 at 7:52 pm

    […] Barbecued Pineapple by Elizabeth’s Kitchen Diary Barbecued Salad: Charred Asparagus and Sweetcorn in a Peanut and Chive Dressing by Franglais Kitchen Barbecued Apricots with Goat’s Cheese by Tinned Tomatoes Grilled Bok Choy and Turnip Rice Bowls by Dishing up the Dirt Grilled Romaine Salad with Corn and Avocado by Floating Kitchen […]

    Reply
  2. Pineapple and Carrot Upside Down Cake | VEGGIE DESSERTS says:
    March 17, 2015 at 9:25 pm

    […] vegan Pineapple and Cashew Stir Fry is gorgeous, as are these BBQ’d pineapples, this Sunshine Salad with Pineapple Ginger Dressing and this Pineapple Coconut and Lemongrass […]

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

Inspiration

“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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