grilled pineapple with sweet chilli syrup and brandy snaps

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Title: grilled pineapple with sweet chilli syrup and brandy snaps

Recipe details

Barbecuing the pineapple intensifies its delicious flavour, while the chilli syrup adds an unusual twist.

Ingredients

  • 1 pineapple
  • 1 medium red chilli
  • 75 g (3oz)sugar
  • 100 ml (3, 1/2fl oz) water
  • for the brady snaps
  • 50 g (2oz) butter
  • 50 g (2oz) castor sugar
  • 2 tbsp golden syrup
  • 1/2 tsp ground ginger
  • 50 g (2oz) plain flour

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How healthy is your lunchbox?

Each serving contains

  • Calories: 

    153kcal, 8% of your GDA

     

  • Sugar: 

    27g, 30% of your GDA

     

  • Fat: 

    3.5g, 5% of your GDA

     

  • Saturates: 

    2.5g, 13% of your GDA

     

  • Salt: 

    Trace, 1% of your GDA

     

of your guideline daily amount

For further information on guideline daily amounts, please visit Tesco Healthy Living.

Method

  1. FOR THE PINEAPPLE Slice the chilli, add to the sugar and water. Carefully bring to the boil and simmer on a low heat for 1-2 minutes. Remove and leave to cool.
  2. Peel pineapple and slice into wedges or rounds. Place on a hot barbecue and cook for 2 minutes each side, serve with the syrup and brandy snaps.
  3. AND FOR THE BRANDY SNAPS Heat the oven to Gas 4, 180ºC, 350º F.
  4. Line two baking sheets with baking paper.
  5. Melt the butter, sugar and syrup over a low heat, mix until smooth. Remove from the heat, add the flour and ginger. Mix well and leave to cool for 2 minutes.
  6. Place teaspoonfuls of the mixture about 10cm (4in) apart on the baking sheet.
  7. Cook in the oven for 8-10 minutes until golden. Remove from the oven, quickly roll loosely around a wooden spoon handle with the help of a palette knife. Leave to set for a few minutes, then carefully slide them off the handle.
  8. Repeat until all the snaps are rolled up.

Cook's tip

Chef Tip, If your brandy snaps harden before you come to roll them, simply pop them back in the oven and the heat will make them flexible again.

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