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Grilled Pineapple With Vodka and Cracked Black Pepper

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I cannot remember where I found this recipe - sort of like Nigellas pineapple and chocolate maibu dip!

Level of difficulty: Easy

Preparation Time: 15 minutes

Cooking Time: 10 minutes

I cannot remember where I found this recipe - sort of like Nigellas pineapple and chocolate maibu dip!

Level of difficulty: Easy

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

Serves: 6

Metric Cups
  • 1 large pineapple (ripe - grilled)
  • 6 tablespoons vodka (flavour of your choice)
  • ½ teaspoon cracked black pepper
  • 1 large pineapple (ripe - grilled)
  • 6 tablespoons vodka (flavour of your choice)
  • ½ teaspoon cracked black pepper

Method

Grilled Pineapple With Vodka and Cracked Black Pepper is a community recipe submitted by dave clarke and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut off the top and bottom of the pineapple and place on a chopping board, flat bottom downwards. Using a large serrated-edged knife cut off the skin in long thin strips, from top to bottom, and work round the pineapple until all the skin is removed.
  • The flesh will be studded with eyes of deeply imbedded skin. Cut these out with the point of a sharp kitchen knife, slice the pineapple into quarters through the hard central core and then slice out the core.
  • Transfer the quarters to a plate and splash over the vodka.
  • Sprinkle over the pepper then cover and refrigerate for an hour.
  • Grill the pineapple quarters for 4-5 minutes on each side until charring and caramelised.
  • Transfer the grilled pineapple to a chopping board and slice into three chunks. Skewer each piece with a bamboo skewer and serve warm.
  • Cut off the top and bottom of the pineapple and place on a chopping board, flat bottom downwards. Using a large serrated-edged knife cut off the skin in long thin strips, from top to bottom, and work round the pineapple until all the skin is removed.
  • The flesh will be studded with eyes of deeply imbedded skin. Cut these out with the point of a sharp kitchen knife, slice the pineapple into quarters through the hard central core and then slice out the core.
  • Transfer the quarters to a plate and splash over the vodka.
  • Sprinkle over the pepper then cover and refrigerate for an hour.
  • Grill the pineapple quarters for 4-5 minutes on each side until charring and caramelised.
  • Transfer the grilled pineapple to a chopping board and slice into three chunks. Skewer each piece with a bamboo skewer and serve warm.
  • Tell us what you think