- 1 medium pineapple
- A little oil, for brushing
- 25g light soft brown sugar
- ½ tsp ground cinnamon
- 15g dark chocolate shavings
- 15g coconut flakes
- Using a sharp knife, cut off the base of the pineapple and discard. Carefully cut vertically through the green leaves and the centre of the pineapple to give you 2 halves. Cut each half into half again to give you 4 quarters with green leaves attached.
- Place each pineapple quarter skin side down and, using a small knife, carefully cut out the core and discard. Carefully cut the skin from each wedge, running the knife along the inside of the skin to remove. Discard the skin and you will be left with 4 cored skinless wedges with leaves attached.
- Preheat your barbecue according to the manufacturer’s instructions and lightly oil the metal grill. In a small bowl, mix the sugar and cinnamon, and sprinkle over the under (skin) side of each pineapple wedge. Turn each over and sprinkle the other side so the cut sides are also dusted. Leave to sit for around 10 minutes so the pineapple juice dissolves the sugar.
- Place the pineapple wedges core side down first on the barbecue, and cook for 3-5 minutes or until golden brown. Carefully turn the wedges over so the core side is now facing up and grill for a further 3-5 minutes.
- Scatter the chocolate shavings on the top of each wedge, sprinkle over the coconut and grill for a further 1-2 minutes, or until the coconut is lightly toasted and the chocolate has melted. Serve immediately.
Tips: Chocolate shavings are very simple to make with a small block of chocolate and a vegetable peeler. This recipe can also be cooked under a medium preheated grill. Simply place the prepared pineapple wedges onto a foil-lined grill pan and cook as above but for 6-8 minutes per side, until golden brown.