Food for the Soul: Grilled maple and brown sugar pineapple with vanilla ice cream

25 Jan 2022

Try this fantastic recipe for grilled maple and brown sugar pineapple with vanilla ice cream, shared with Active Retirees by Lucy Lord from her cookbook Food for the Soul.

Serves 4

INGREDIENTS

1 medium ripe pineapple
2 tbsp maple syrup
1 tbsp soft light brown sugar
Pinch of ground ginger
Zest and juice of 2 limes, plus lime wedges to serve
1 tbsp butter
Small handful of fresh basil and mint leaves, to decorate
Vanilla ice cream, to serve

METHOD

1. Prepare the pineapple by removing the top and tail with a sharp knife and then cutting away the tough skin on the sides so you’re just left with the pineapple flesh. Use a pineapple corer and then cut into circles, or cut the pineapple in half lengthways and then into wedges, removing the core from each wedge.

2. Make the marinade by mixing the maple syrup, brown sugar, ground ginger, lime zest and juice together in a bowl. Pour into a sandwich bag, add the pineapple flesh and leave to marinate for at least 20 minutes and up to 4 hours.

3. Place a pan over a high heat. Lightly brush the pan with the butter to stop the pineapple sticking. Add the pineapple, reserving the marinade, and grill for two minutes on each side until golden and charred.

4. Scatter over a few torn basil and mint leaves. Serve with vanilla ice cream, lime wedges and a drizzle of the reserved marinade.

NOTES

• Save any leftovers to have for breakfast the next day – it’s delicious on top of yoghurt or granola, or thrown into fruit salads.
• Store the cooked pineapple in an airtight container for up to 2 days.
• To make this vegan and dairy free, use coconut oil to grill the pineapple and serve with coconut ice cream (or another dairy-free alternative).