Grilled pineapple with coconut dip

Grilled pineapple with coconut dip

Total: 35 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / piece: 109 kcal
, Fat: 2 g
, Carbohydrate: 18 g
, Protein: 1 g


8 pieces


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

Charcoal/gas/electric grill

1 pineapple, cut lengthwise into eighths
8 wooden skewers
60 g ground cane sugar
2 tsp cinnamon
1 lime, rinsed with hot water, dabbed dry, grated zest

Coconut dip

150 g plain greek yoghurt
2 tbsp coconut flakes
2 tbsp lime juice
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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.

Good to know
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.

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