William Drabble’s pineapple kebabs with lime crème fraîche and toasted coconut recipe
Pineapple kebabs make for a healthier treat than regular kebabs, and children will enjoy getting involved with the making (and eating) of this lovely dessert.
See method- Serves 4
- 15mins to prepare, 15mins to cook and 10mins to cool
- 191 calories / serving
Ingredients
- 1 pineapple
- 1 tbsp granulated sugar
- 7.5ml (1/2 tbsp) water
- 1 lime, zest and juice
- 100ml (3 1/2fl oz) crème fraiche
- 1tbsp desiccated coconut
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Shop ingredientsEach serving contains
- Energy
- 790kJ 191.0kcal
- Fat
- 12g
- Saturates
- 9g
- Salt
- 0.0g
- Sugars
- 19g
of the Reference intake
Carbohydrate 19.5gProtein 1.4gFibre 2.4g
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- Begin by topping and tailing the pineapple. Then remove the skin and cut into quarters, lengthways. Remove its hard core and cut the flesh into 2cm chunks.
- Sprinkle a teaspoon of granulated sugar over the pineapple and caramelise under a hot grill, turning it once while it cooks
- Once caramelised, leave to cool then skewer the pineapple chunks and set aside.
- Now make the lime crème fraîche. Add a spoonful of water and sugar to the pan, add the grated lime zest and heat until it boils.
- Once you are left with a syrup, take off the heat and leave to cool. Then, stir in the lime juice and crème fraîche
- Toast the desiccated coconut in a hot pan with no oil until light brown.
- Serve the pineapple kebabs with the lime crème fraîche and sprinkle with toasted coconut.
- See more Summer dessert recipes
