Name: Char-grilled pineapple wedges with chilli salt
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 1 tbsp crushed light palm sugar; 1 tbsp each fish sauce and lime juic; 1 pineapple, skin on, cut lengthways into thick wedges; To serve: lime wedges; Chilli salt; 1 tbsp fried shallots (see note); 2 tsp fried garlic (see note); 1 tsp dried chilli flakes, or to taste; 1½ tbsp sea salt flakes; 2 tsp caster sugar; Finely grated rind of 2 limes

Char-grilled pineapple wedges with chilli salt

Australian Gourmet Traveller recipe for char-grilled pineapple wedges with chilli salt

Serves 8

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Choose a slightly under-ripe pineapple for this moreish snack – the tartness works well with the salty sweetness of the dipping salt.

Ingredients

1 tbsp crushed light palm sugar

1 tbsp each fish sauce and lime juic

1 pineapple, skin on, cut lengthways into thick wedges

To serve: lime wedges

Chilli salt

1 tbsp fried shallots (see note)

2 tsp fried garlic (see note)

1 tsp dried chilli flakes, or to taste

1½ tbsp sea salt flakes

2 tsp caster sugar

Finely grated rind of 2 limes

Method

Main

1.Pound sugar and fish sauce in a mortar and pestle to combine, stir in lime juice, transfer to a large bowl, add pineapple, stir to coat and set aside to marinate (30 minutes).

2.Meanwhile, for chilli salt, dry-roast shallot, garlic and chilli until shallot and garlic are crisp (2-3 minutes), set aside to cool slightly, then pound in a mortar and pestle with half the salt until coarsely crushed. Stir in sugar, lime rind and remaining salt. Store in an airtight container until required.

3.Heat a barbecue or grill to high. Drain pineapple and grill, turning occasionally, until golden and tender (5-6 minutes). Serve hot with chilli salt and lime wedges.

Note Fried shallots and fried garlic are available from Asian grocers.
Notes

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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