Barbecued honey pineapple
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
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.
Method
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.
Serves 6
