Pineapple kebabs with lime crème fraîche and toasted coconut


First published in 2015
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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
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
Remove from the grill and leave to cool. Then, thread the pineapple chunks onto skewers and set aside
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
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
Before serving, toast the desiccated coconut in a dry pan until light brown in colour
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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