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This is so easy and guests love it. The brandy adds a special flavour although rum works well too. Quite nice with ice cream or sorbet.
60ml brandy, rum or cognac
1 teaspoon lemon juice
1 pinch nutmeg, to taste
6 thick slices of fresh pineapple
Extra time:1hour marinating ›
- Combine honey, brandy, lemon juice and nutmeg in a glass dish or bowl. Mix together and add pineapple; coat well with marinade. Cover dish and marinate in refrigerator for about an hour.
- Preheat barbecue to medium heat and lightly oil grate.
- Remove pineapple from dish or bowl; reserving leftover marinade. Place pineapple slices on barbecue grate barbecue for about 10 minutes; turning, until pineapple is hot and caramelised.
- Serve pineapple drizzled with remaining marinade.
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