Events and Celebrations

Grilled Pineapple with Granita

prep 10 mins, plus freezing cook 12–14 mins
  • 1 pineapple, 750 g (1½ lb)
  • 75 g (3 oz) palm sugar or dark brown soft sugar
  • 250 g (8 oz) granulated sugar
  • 500 ml (15 fl oz) cold water
  • 4 strips of lime rind
  • 4 large mint sprigs, bruised
  • 250 ml (8 fl oz) lime juice (from about 6 large limes)
  • 50 ml (2 fl oz) vodka

Make the granita. Place the sugar, measured water and lime rind in a saucepan, heat gently to dissolve the sugar and then bring to the boil. Simmer for 5 minutes, remove from the heat and stir in the mint. Leave to cool and then strain.

Stir the lime juice and vodka into the sugar syrup and transfer to a bowl. Place in the freezer for about 4 hours until frozen.

Remove the ice from the freezer for 15 minutes to soften then transfer to a food processor and blend for 30 seconds until soft and pale. Freeze again if necessary.

Top and tail the pineapple and place it on one end on a chopping board. Using a sharp knife, cut downwards to remove the skin, working all around the pineapple. Quarter and core the pineapple, then cut the flesh into wedges. Spike on to 6 metal skewers, dip in the sugar and barbecue over a medium heat for 2–3 minutes on each side until golden. Cool slightly and serve with the granita.

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