Makes 12
Preparation time 5 minutes
Cooking Time 5 minutes
INGREDIENTS
½ pineapple
1 tablespoon honey or rice syrup
1 tablespoon lime juice
¼ teaspoon cinnamon
METHOD
1 Peel pineapple and cut into quarters lengthways, removing the core. Slice each quarter into three.
2 In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon. Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.
3 Remove from heat, serve remaining juices on the side and enjoy immediately. Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.
The Carousel thanks Australian Pineapples Ambassador, Martyna Angell
