Name: La Casita’s grilled pineapple with mulato chilli and pineapple granita
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 6 - 8
Ingredients: 4 mulato chillies (see note); 2 tbsp honey; 1 pineapple, peeled, halved, cut into wedges; Pineapple granita; 55 gm (¼ cup) caster sugar; 750 ml pineapple juice; Juice of 2 limes; 38 gm liquid glucose

La Casita’s grilled pineapple with mulato chilli and pineapple granita

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

Grilled pineapple with pineapple granita

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Serves 6 - 8

Prep

15M

Cook

16M

Total

31M

Ingredients

4 mulato chillies (see note)

2 tbsp honey

1 pineapple, peeled, halved, cut into wedges

Pineapple granita

55 gm (¼ cup) caster sugar

750 ml pineapple juice

Juice of 2 limes

38 gm liquid glucose

Method

1.For granita, combine ingredients in a saucepan over medium heat and simmer until sugar dissolves (5 minutes). Transfer to a tray and freeze until solid (at least 4 hours), then scrape with a fork to create ice crystals. Freeze until required.

2.Combine chillies, honey and 60ml water in a saucepan over low heat until honey melts (2-5 minutes). Remove from heat and leave to infuse (10 minutes).

3.Preheat a barbecue, preferably woodfire or coal, to high. Brush pineapple with honey mixture and grill, turning occasionally, until golden brown and tender (2-3 minutes each side). Serve with granita.

Mulato chillies are available from select Mexican food shops, Herbie’s Spices Herbie’s Spices (herbies.com.au), The Essential Ingredient and online from fireworksfoods.com.au.
Notes

Josh Lewis

Recipe / styling by Lisa Featherby

Ingredients

Method

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