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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.
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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
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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Pineapple kebabs with lime crème fraîche and toasted coconut
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Pineapple kebabs with lime crème fraîche and toasted coconut
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Pineapple kebabs with lime crème fraîche and toasted coconut