Grilled Pineapple With Basil And Mint

1. 1

   Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.

2. 2

   Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.

3. 3

   Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.

4. 4

   Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.