Grilled Pineapple With Mango Gelato
Ingredients
- 1 whole pineapple
- 500 g tub Mango Gelato
Glaze
- 3 tbsp lemon juice
- 1 tbsp honey
- 4 tsp cinnamon
Directions
- Prepare pineapple by slicing lengthwise in quarters and removing core. Separate flesh from skin by carefully slicing along skin with a large, sharp knife. Cut pineapple flesh into spears. Combine lemon juice, honey and cinnamon in a small bowl.
- Thoroughly clean and oil grids on free side of the barbecue. Arrange pineapple spears across grids and brush lightly with glaze. Cook for 4 minutes on MEDIUM. Turn, brush with glaze and cook for 4–5 minutes more.
- Serve in a martini glass with a scoop of Mango gelato and garnish with mint leaves.
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