Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Cinnamon Griddled Pineapple with Toasted Coconut
Introduction
At Dinner by Heston Blumenthal, pineapples are slow-cooked whole on a rotating spit – fun to watch, and even more so to eat. You could certainly adapt the recipe below to cook the pineapple peeled and whole, turning it on the barbecue every 5 minutes or so and using the leaves as a handle – for a quicker version, slice it up and brush with this moreish cinnamon sugar glaze.
Ingredients
| soft dark brown sugar | |
| water | |
| ground cinnamon | |
| large pineapple, peeled, cored and cut into eighths | |
| lime, juice only | |
| toasted coconut flakes and fresh mint leaves, to serve |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
