Ingredients

Pineapple

Amt.Name
1whole pineapple
3 tbsprum
5 tbspbrown sugar
½ tspcinnamon
¼ tspsalt

Sorbet

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2 cupscoconut milk
7ice cubes
7lemons
2egg whites

Whipped Cream

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½ cupheavy whipping cream
1 ½ tsppowder sugar
Print Recipe
BBQ Pineapple

Tools

multi-purpose icon

Multi-purpose

beaker icon

Beaker

Time

20 minutes

Serving(s)

4

Directions

For the pineapple, core and slice in half. Mix the rum, brown sugar, cinnamon and salt using the bamix® Grill n Chill with the beater and coat all sides of the pineapple halves. Grill the pieces directly on both sides for 2-3 minutes and then grill on indirect heat for about 15 minutes. Cut the halves into eight pieces. 

To make the sorbet, grate the lemon zest finely. Squeeze the lemons, measure ½ cup of juice. Beat the egg white, using the bamix® Grill n Chill with the beater on speed 1. Mix the egg white with the sugar, lemon juice and coconut milk. Pour the mixture into the beaker and crush it into a sorbet with the ice cubes, using the bamix® Grill n Chill with the multi-purpose blade. 

To make the whip cream, beat the heavy cream and the powder sugar until stiff, using the bamix® Grill n Chill with the beater on speed 1. 

Serve the cooled barbecued pineapple with a scoop of sorbet and the whip cream.