Griddled Maple and Brown Sugar Pineapple with Vanilla Ice Cream
- 1 medium ripe pineapple
- 2 tbsp maple syrup
- 1 tbsp soft light brown sugar
- Pinch of ground ginger
- Zest and juice of 2 limes, plus lime wedges to serve
- 1 tbsp butter
- Small handful of fresh basil and mint leaves, to decorate Vanilla ice cream, to serve
Prepare the pineapple by removing the top and tail with a sharp knife and then cutting away the tough skin on the sides so you’re just left with the pineapple flesh.
Use a pineapple corer and then cut into circles, or cut the pineapple in half lengthways and then into wedges, removing the core from each wedge.
Make the marinade by mixing the maple syrup, brown sugar, ground ginger, lime zest and juice together in a bowl. Pour into a ziplock bag, add the pineapple flesh and leave to marinate for at least 20 minutes and up to four hours.
Place a griddle pan over a high heat. Lightly brush the pan with the butter to stop the pineapple sticking. Add the pineapple, reserving the marinade, and griddle for two minutes on each side until golden and charred.
Scatter over a few torn basil and mint leaves. Serve with vanilla ice cream, lime wedges and a drizzle of the reserved marinade.
NOTES
• Save any leftovers to have for breakfast the next day – it’s delicious on top of yoghurt or granola, or thrown into fruit salads.
• Store the cooked pineapple in an airtight container for up to two days.
• To make this vegan and dairy free, use coconut oil to griddle the pineapple and serve with coconut ice cream (or another dairy-free alternative).
Extracted from Food for the Soul by Lucy Lord is published by Harper Collins, £14.99
