Grilled teriyaki pineapple
One of the most iconic dishes of the last decade was Heston Blumenthal’s rotisserie pineapple at his fine-diner Dinner by Heston in Melbourne. The pineapple slowly spun about on rotisserie skewers, caramelised and glistening. Pineapple is porous enough to absorb whatever flavours tickle your fancy, and while Heston’s were glazed and served with a Tipsy Cake dessert (still something I dream about occasionally), this same application can go savoury too.This is a terrific side to serve with a barbecue, and particularly useful for vegetarian guests who might be looking for something beyond the grilled zucchini and mushrooms. Mind you, this glaze would be glorious with those veg (or any veg, really) too.You could also short-cut the sauce by using garlic powder and ground ginger - just pull back to half a teaspoon of the former, and a quarter of the latter.PRINT
- 1 small pineapple peeled
- 1 tbsp neutral oil I like rice bran or grapeseed
- 1 tsp salt flakes
- ½ cup light soy sauce or tamari if you’d prefer it gluten free
- ½ cup loosely packed soft brown sugar
- 2 tbsp rice wine vinegar
- 2 tsp finely grated ginger
- 1 tsp finely grated garlic
- 1 tsp sesame oil
- Sliced spring onion to serve
- Soak 12 wooden skewers in water for at least 20 minutes
- Heat a charcoal BBQ or griddle plate
- Halve and quarter the pineapple lengthways, remove the core and cut each length into 1-2cm long strips.
- Brush the pineapple with oil and sprinkle with salt.
- To make the teriyaki sauce add all of the sauce ingredients to a small pot and bring to the boil, then take off the heat and strain through kitchen cloth or muslin.
- Place the pineapple on the grill and cook until golden then flip over to the other side and grill till golden. Brush the sauce onto the pineapple midway through cooking.
- The pineapple will need 5-10 minutes until it’s softened and the outside has caramelised with striking tiger stripes.
- When ready to serve, warm the reserved sauce and brush over for a final bedazzle.