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.
1
Preheat the grill or grill pan well. Lightly grease with vegetable oil.
- 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.
- 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.
- Coconut sherbet: 1 glass
- Mint leaves: 17 g
