Believe it or not, pineapple and black pepper are old friends. This makes a fantastic recipe for the barbecue as it's simple and tasty. You can also try using chopped fresh chilli in place of the black pepper with equal success.
Ingredients
| 1 | Pineapple, peeled, cored and cut into 8 wedges (Main) |
| ½ cup | Caster sugar |
| 175 ml | Water |
| ½ tsp | Black pepper |
| 4 Tbsp | Mascarpone |
| ¼ cup | Toasted coconut |
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Directions
- Preheat your barbecue then chargrill the pineapple.
- Bring 100ml water and the sugar to the boil and simmer gently without stirring until it turns to a deep caramel, add the black pepper and 75ml water.
- To serve: Drizzle the pineapple with the pepper caramel and top with a dollop of mascarpone and a sprinkle of toasted coconut.*James Patterson is executive chef for Nosh food markets.noshfoodmarket.co.nz
