BBQ pineapple with chocolate coconut sauce
Dust off the barbecue and make roasted pineapple for dessert to end your feast. Served with a chocolate coconut sauce, it'll be popular with the whole family
- Serves: 4 persons
- 200g dark chocolate
- 2tbsp golden syrup
- 400ml can coconut milk
- mint leaves, to serve (optional)
Step 1Cut off the top and bottom of the pineapple, then run a knife under the skin all the way around to remove it. Cut away any remaining eyes (small holes in the flesh). Cut the pineapple through the core into eight wedges, and remove the core from each wedge. Slide the wedges onto metal skewers.
Step 2Warm the chocolate, golden syrup and coconut milk in a pan over a low heat, stirring until the chocolate has melted and the mixture is smooth. Alternatively, do this in a pan on the cooler side of the barbecue. Keep warm until you’re ready to serve.
Step 3Cook the pineapple wedges over ashen coals on the barbecue or in a hot griddle pan over a medium-high heat for 5-6 mins on each side, or until the pineapple is lightly charred in spots. Put the wedges on a serving platter. Drizzle over the chocolate sauce and scatter with some mint leaves, if using. Serve with any remaining chocolate sauce on the side for dunking.