Barbecue Pineapple with Almonds & Ice Cream
Caramelised pineapple meets creamy vanilla ice cream in this dessert that tastes like summer on a plate.
What do I need?
- 1 ripe pineapple, peeled, and cut into thick rings or wedges
- Olive oil, for brushing
- 500 mL Connoisseur Vanilla Ice Cream
- Small handful roasted almonds, roughly chopped
- Zest of 1 unwaxed lime
- Fresh mint leaves, to serve
How do I make it?
- Lightly brush the pineapple slices with olive oil.
- Place the pineapple on a medium-hot barbecue. Cook for 4–6 minutes on each side, until charred and caramelised.
- Set aside to cool for a few minutes. You can serve the slices whole or cut into bite-sized chunks.
- Add scoops of vanilla ice cream to plates, then top with warm pineapple.
- Sprinkle over the chopped almonds and lime zest. Finish with a few fresh mint leaves.
