Chilli Roast Pineapple

Charmaine Lu -
  • ½ pineapple
  • 2 tbsp butter
  • ½ chopped red chilli
  • ½ tsp vanilla paste
  • 100g mascarpone
  • Ginger biscuits, to serve
  • Cut the skin from the pineapple and slice into 4 x 2cm thick rounds. Remove the core with a sharp knife. Pop the butter, vanilla and chilli into a small pan and sizzle for 1 min.
  • Prepare 4 x parcels made from squares of baking paper and foil, by laying a square of foil on the work surface and placing a square of baking paper on top. Brush the centres with some of the chilli butter, then place a pineapple round in the centre. Brush with more chilli butter, then fold the paper and wrap tightly to seal.
  • Place the parcels on a barbecue or in the oven and cook for 15 mins, then turn and cook for 15 mins more. To serve, place the parcels on plates and snip open. Dollop in some mascarpone, and enjoy with ginger biscuits.
45 mins
4 serving