Grilled Pineapple


Yes you can cook this decadent dessert on your BBQ and serve it with clotted cream or a good vanilla ice-cream for an end of meal WOW. The recipe comes from Mark Hartstone, one of Dorset’s finest chefs. His restaurant La Fosse, Cranborne also has a BBQ Cabin that you can hire for minimum of 8 and a maximum of 14, he prepares the food and you cook it – what an amazing experience and a great way to test out a cabin. This is one of his recipes that I managed to prize from him…

Serves 4

1 Ripe pineapple
500ml Orange juice
1 teaspoon pink peppercorns
1/2 teaspoon chilli flakes
8 cardamon pods
1 teaspoon vanilla extract
3 star anise
1 pinch of saffron
1 tablespoon muscovado sugar

  • Add the marinade mix to a large pan and simmer for 10-15 minutes
  • Cut the pineapple into quarters, length ways including the tops
  • Peel the pineapple and slice off the hard inner core
  • Place this into the marinade, immersing the flesh of the pineapple
  • Bring back to a simmer for another 5-8 minutes – you want to soften the pineapple, but not too much that it is mushy
  • Let it cool, leaving the pineapple in the marinade soaking up the flavours, until ready to be cooked
  • Grill over hot coals to char the all sides of the pineapple, turning using the tops.

Serve with clotted cream or a good vanilla ice-cream – bon appétit

(Super quick grilled pineapple; peel and core a pineapple, cut into 4cm thick slices and marinade in muscovado sugar, grill and serve as above)