Char-grilled pineapple wedges with chilli salt

AT A GLANCE

  • Serves 8 people

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

  • 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
01   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).
02   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.
03   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.

Topics:

PINEAPPLE, MODERN AUSTRALIAN, SUMMER, LIMES, SHALLOTS, GARLIC, SNACK, CHILLIES

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

CHRIS COURT

Styling:

GERALDINE MUÑOZ

FEATURED IN

Jan 2012

Jan 2012

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