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Dinner

Glazed Tucanos Pineapple

04.08.2016
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Tasty and easy to make recipe. Add hot sauce for an extra kick.

1 x Fresh Pineapple
200g Soft Brown Sugar
2 x Flat Teaspoons Stonemills Ground Cinnamon
200ml Crème Fraiche
2 x Limes 
½ Teaspoon Stonemills Chilli Flakes – Optional 
6 x Wooden Kebab Sticks 

Top and tail the pineapple

Cut in half lengthways 

Then cut each half into thirds 

Cut the skin off the wedges and slice off the woody top 

Put the sugar and the cinnamon in a bowl and mix well

Put this into a large plastic bag 

Add the pineapple wedges and shake well to coat 

Grate and juice the limes and add to the crème fraiche – if you want a slightly spiced dip add the chilli flakes 

Preheat the grill to high 

Put a wooden cocktail stick into each wedge lengthways – leaving about 10cm sticking out – you can use this to turn the pineapple under the grill 

Grill the pineapple for about 3 to 5 minutes each side – till golden and slightly burnt 
Serve alongside the lime crème fraiche 

Top and tail the pineapple
Cut in half lengthways 
Then cut each half into thirds 
Cut the skin off the wedges and slice off the woody top 
Put the sugar and the cinnamon in a bowl and mix well
Put this into a large plastic bag 
Add the pineapple wedges and shake well to coat 
Grate and juice the limes and add to the crème fraiche – if you want a slightly spiced dip add the chilli flakes 
Preheat the grill to high 
Put a wooden cocktail stick into each wedge lengthways – leaving about 10cm sticking out – you can use this to turn the pineapple under the grill 
Grill the pineapple for about 3 to 5 minutes each side – till golden and slightly burnt 
Serve alongside the lime crème fraiche 
Top and tail the pineapple
Cut in half lengthways 
Then cut each half into thirds 
Cut the skin off the wedges and slice off the woody top 
Put the sugar and the cinnamon in a bowl and mix well
Put this into a large plastic bag 
Add the pineapple wedges and shake well to coat 
Grate and juice the limes and add to the crème fraiche – if you want a slightly spiced dip add the chilli flakes 
Preheat the grill to high 
Put a wooden cocktail stick into each wedge lengthways – leaving about 10cm sticking out – you can use this to turn the pineapple under the grill 
Grill the pineapple for about 3 to 5 minutes each side – till golden and slightly burnt 
Serve alongside the lime crème fraiche 
Top and tail the pineapple
Cut in half lengthways 
Then cut each half into thirds 
Cut the skin off the wedges and slice off the woody top 
Put the sugar and the cinnamon in a bowl and mix well
Put this into a large plastic bag 
Add the pineapple wedges and shake well to coat 
Grate and juice the limes and add to the crème fraiche – if you want a slightly spiced dip add the chilli flakes 
Preheat the grill to high 
Put a wooden cocktail stick into each wedge lengthways – leaving about 10cm sticking out – you can use this to turn the pineapple under the grill 
Grill the pineapple for about 3 to 5 minutes each side – till golden and slightly burnt 
Serve alongside the lime crème fraiche 
Top and tail the pineapple
Cut in half lengthways 
Then cut each half into thirds 
Cut the skin off the wedges and slice off the woody top 
Put the sugar and the cinnamon in a bowl and mix well
Put this into a large plastic bag 
Add the pineapple wedges and shake well to coat 
Grate and juice the limes and add to the crème fraiche – if you want a slightly spiced dip add the chilli flakes 
Preheat the grill to high 
Put a wooden cocktail stick into each wedge lengthways – leaving about 10cm sticking out – you can use this to turn the pineapple under the grill 
Grill the pineapple for about 3 to 5 minutes each side – till golden and slightly burnt 
Serve alongside the lime crème fraiche