Barbecued honey pineapple

Barbecued honey pineapple
Barbecued honey pineapple Photo: Natalie Boog

A juicy slice of pineapple is a stand-out summer treat on its own and it's even more delicious brushed with honey and heated until caramelised to intensify the flavour. It's an ideal barbecue dessert. The sugared pistachios add crunch and can be made several days ahead, then stored in an airtight container. The macaroons can also be baked ahead and any leftovers are great with coffee.


For the macaroons

1 egg (55g), separated

Pinch salt

90g caster sugar

120g shredded coconut

For the sugared pistachios

60g caster sugar

1 tbsp water

80g shelled pistachios

6 slices pineapple, 2cm thick, peeled

1/2 cup warm honey, plus extra

2-3 tbsp melted butter


For the macaroons

Beat egg white with salt until soft peaks form. Add yolk, beating well. Gradually add sugar and beat until sugar is dissolved. Fold in coconut and mix well. Place tablespoons of mixture on a greased, foil-lined oven tray and bake for 18-20 minutes, or until pale golden and cooked. Makes about 18.

For the sugared pistachios

Combine caster sugar and water in a small saucepan and stir over low heat until sugar dissolves. Remove from heat and add pistachios and stir. Pour mixture on to a paper-lined oven tray, spreading nuts in a single layer. Bake for about 15 minutes or until pistachios are crystallised. Remove and when cool enough to handle, place in an airtight container.

For the pineapple

Cut slices in half and place in a single layer in a shallow dish. Pour honey over pineapple, turn to coat. Heat barbecue to medium, brush with butter and cook pineapple slices for about 2 minutes each side until golden brown.

To serve

Place 2 pieces of pineapple on each plate, drizzle with a little extra honey and sprinkle with pistachios. Serve coconut macaroons on the side.