Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Charcoal/gas/electric grill
Coconut dip
How it's done
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Charcoal/gas/electric grill
Thread the pineapple slices onto the wooden skewers. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Mix the sugar, cinnamon and lime zest in a deep dish, toss the pineapple slices in the mixture and grill for a further 2 mins. on each side.
Coconut dip
Mix the yoghurt, coconut flakes and lime juice with the remainder of the cinnamon, lime and sugar. Serve the grilled pineapple with the dip.
| Tip: | Wrap the green part of the pineapple in foil so that it doesn’t burn during cooking. |
|---|---|
| Note: | Soak the wooden skewers in cold water for approx. 30 mins. to prevent them from burning during cooking, drain. |
How-tos
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