Caramelised pineapple skewers recipe

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1 x 1.5kg fresh pineapple

8 long wooden skewers, soaked in water for 30 minutes

handful of Fresh mint leaves, nely chopped

60g brown sugar

1 red chilli, deseeded and very nely chopped (optional)

Coconut yoghurt, or vanilla ice cream

Fresh mint leaves, to serve

Cut the top and bottom from the pineapple and carefully slice away the skin.
Cut down through the centre of the pineapple to cut it into quarters, then cut away the core from each piece.
Cut each quarter in half, then thread these eight long, thick pieces of pineapple lengthways onto the skewers.
In a wide, shallow bowl, combine the mint, sugar and chilli (if using). Sprinkle the mixture over the pineapple skewers, turning to coat on all sides.
Cook the skewers on a barbecue or griddle pan for 8-10 minutes or until caramelised, turning occasionally.
Scatter the skewers with some extra fresh mint and serve with coconut yoghurt or good quality vanilla ice cream.

Per Serving: 123kcals, 0.2g fat (0g saturated), 32.2g carbs

Caramelised pineapple skewers