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Anne OBrien-Kakley
Spicy pineapple from the barbecue
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Ingredients
Directions
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Cut the pineapple with crown with a large sharp knife in half lengthwise. Cut the halves lengthwise into 4 parts.
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Cut the red pepper very finely and grate the ginger. Mix the oil with the red pepper and ginger in a small bowl.
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Spread the pineapple segments on the cutting edges with the red pepper mixture. Roast the pineapple on each cutting edge in 3-4 minutes until nice brown stripes appear.
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Turn the pieces of pineapple so that the peel side is on the barbecue and sprinkle some brown sugar on the cutting edges. Heat the pineapple pieces for 4-6 minutes on the (closed) barbecue.
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Nutrition
200Calories
Fat15% DV10g
Protein4% DV2g
Carbs8% DV25g
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