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.
Ingredients
- 1 pineapple
- 1 tbsp of sugar
- 1/2 tbsp of water
- 1 lime , zest and juice
- 100ml of crème fraîche
- 1 tbsp of desiccated coconut
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
- 1 tbsp of desiccated coconut
7
Serve the pineapple kebabs onto plates with a dollop of lime crème fraîche and sprinkle the toasted coconut on top
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Pineapple kebabs with lime crème fraîche and toasted coconut
