Grilled Pineapple with Cayenne Pepper and Coconut Sherbet

4 servings

25 minutes

Grilled pineapple with cayenne pepper and coconut sorbet is a vibrant and exotic dish from Cuban cuisine that combines sweetness, spiciness, and coolness on one plate. The fire-caramelized pineapple takes on a rich, smoky aroma while the spicy cayenne pepper adds a hint of heat that contrasts with the fruit's natural sweetness. Honey softens this effect and coconut sorbet brings a refreshing creaminess, balancing the flavors harmoniously. Mint leaves complete the composition by adding freshness and elegance to the dish. This dessert is perfect for a summer outdoor dinner and can also serve as an original ending to a festive feast. Cubans love to experiment with exotic flavor combinations, and this recipe is a great testament to their culinary boldness.

Energy value per serving

• Calories: 184.3
• Proteins: 1.5g
• Fats: 0.5g
• Carbohydrates: 41.7g

Ingredients

• Pineapple: 1 pc
• Honey: 2 tbsp
• Vegetable oil: to taste
• Cayenne pepper: 0.1 tsp
• Mint leaves: 17 g
• Coconut Sherbet: 1 glass

Cooking steps

1. Preheat the grill or grill pan well. Lightly grease with vegetable oil.

   Required ingredients:

   • Vegetable oil:  to taste

2. Peel the pineapple and cut it into quarters crosswise. Remove the core. Transfer to a bowl and add honey and cayenne pepper. Mix well.

   Required ingredients:

   • Pineapple: 1 piece
   • Honey: 2 tablespoons
   • Cayenne pepper: 0.1 teaspoon

3. Place on the grill and cook for 10-15 minutes until characteristic stripes appear.

4. Place on plates and serve with coconut sorbet balls, sprinkled with mint.

   Required ingredients:

   • Coconut Sherbet: 1 glass
   • Mint leaves: 17 g