1 small tub crème fraîche
1 vanilla pod, scored lengthways and seeds scraped out
icing sugar, for dusting
1 handful fresh mint, leaves picked and finely sliced
Preheat your barbecue. Beat the crème fraîche with the seeds from the vanilla pod and put to one side.
Cut the ends off the pineapple. Sit it on a board and cut off the skin in wide strips from top to bottom, making sure you cut out any woody eyes. Thinly slice the pineapple, and dust the slices with icing sugar.
Make sure the bars of the barbecue are clean – especially if you've been cooking fish or meat beforehand – and drop the slices of pineapple on to it. Grill for about 30 seconds on each side then lift off with the tongs and transfer to a serving plate.
Serve scattered with mint and a generous dollop of vanilla-flavoured crème fraîche.
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This is one easy-peasy pineapple recipe and makes a deliciously light dessert at barbecues
10m (plus BBQ heating time)
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council