The Green Barbecue: Rukmini Iyer’s cinnamon griddle pineapple with toasted coconut

grilled pineapple
David Loftus


2 tbsp soft dark
Brown sugar
2 tbsp water
1 tsp ground cinnamon
1 large pineapple, peeled, cored and cut into eighths
1 lime, juice only
A handful of toasted coconut flakes and fresh mint leaves, to serve

  1. Mix the sugar, water and cinnamon together, and set aside.
  2. Once your barbecue is medium hot, grill the pineapple for 3-4 minutes on each side, until starting to catch. Brush generously with the cinnamon sugar mixture, then grill for a further 2 minutes or so on each side, until caramelised.
  3. Arrange the pineapple on a platter and squeeze over the lime juice. Scatter over the toasted coconut flakes and mint leaves, then serve hot.

Now buy the book

The Green BarbecueOur recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.