Pineapple kebabs with lime crème fraîche and toasted coconut

This recipe from William Drabble, is a great way to serve pineapple. The lime and coconut are perfectly paired with sweetness of the pineapple. If you want you can barbecue the pineapple rather than grilling it.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Skewers

Method

1
Top and tail the pineapple, remove the skin and cut into quarters, lengthways. Remove the hard core and cut the soft flesh into 2cm chunks
2
Mix the pineapple chunks with a teaspoon of sugar in a bowl. Place on a tray under a hot grill to warm through and caramelise, turning halfway through to caramelise both sides
  • 1/2 tbsp of sugar
3
Remove from the grill and leave to cool. Then, thread the pineapple chunks onto skewers and set aside
4
For the lime crème fraîche, add half a tablespoon of sugar to a pan along with half a tablespoon of water. Grate in the lime zest and bring to the boil, stirring until the sugar dissolves
  • 1/2 tbsp of sugar
  • 1/2 tbsp of water
  • 1 lime, zest and juice
5
Once boiling and syrupy, remove from the heat and leave to cool. Once cool, stir in the crème fraîche and a squeeze of lime juice to taste
  • 100ml of crème fraîche
6
Before serving, toast the desiccated coconut in a dry pan until light brown in colour
7
Serve the pineapple kebabs onto plates with a dollop of lime crème fraîche and sprinkle the toasted coconut on top
First published in 2015
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Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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