Barbecued fruit is a fabulously fresh and easy entertaining idea.
- 3 small pineapples, peeled, halved, cored
- 2 tbsp cachaça*, or white rum
- 3 tsp dried chilli flakes
- 2 tsp ground cinnamon
- 2 tbsp white sugar
- lime halves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Cut pineapple into large pieces and place in a large bowl with cachaça. Stand for 30 minutes.
Combine chilli flakes, cinnamon and sugar in a small bowl, then rub into pineapple.
Heat a barbecue to medium. Cook pineapple, turning pieces occasionally, for 6 minutes or until lightly charred. Serve with lime.
• Cachaça, available from selected bottle shops, is a distilled Brazilian liquor with a rum-like flavour made from fermented sugarcane juice.
Photography by Brett Stevens.