BBQ Recipes

Brown sugar glaced Pineapple with toasted coconut icecream

• 1x pineapple
• ½ tsp vanilla essence
• 1x tbsp Galliano liquor
• 60grm butter
• 2x tbsp coconut threads.
• French Vanilla Icecream

Peel the pineapple and remove the eyes. Cut into quarters and remove the husk (core), then cut into wide wedges.
Put the brown sugar, vanilla essence and 2x tsp water into a small bowl and heat on low until sugar has dissolved. Remove the pan from the heat and add the Galliano. And return to simmer for 3 minutes, whisk in the butter over low heat and return to simmer until thick & silky.

Preheat the BBQ char grill and plate. 
Place the coconut threads onto the plate and toast until golden remove and allow to cool down.
Next brush the pineapple with the glace and place unto the char grill ubtil marked and warmed through.
Roll the icecream into the coconut  and serve on top of the pineapple with a spoon of the glace.
Garnish with mint or angelica leaf