Name: Barbecued spiced pineapple wedges
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 4 teaspoon salt; 2 red bird’s eye chillies, chopped with seeds; 2 overripe bananas, mashed with a fork; 50 g (1¾ oz) unsalted butter; 1 large pineapple; store-bought coconut ice cream, to serve; 2 star anise; 2 cinnamon sticks; 20 g (¾ oz) peeled ginger; 20 black peppercorns; 100 ml (31½ fl oz) malibu, bacardi or rum (or a mix); 2 vanilla beans, seeds scraped; 300 g (10½ oz) caster (superfine) sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

Here in Oz, getting the barbecue going on Christmas Day is one of life’s great pleasures. But don’t fret if you’re somewhere cold and want to make these - cook them on the stovetop in a chargrill pan or even in a saucepan.

Ingredients

1 large pineapple
2 star anise
10 cloves
2

Method

Peel the pineapple, then use a sharp knife to cut it in half lengthways. Cut each half into four wedges and trim off the core if you don’t want to eat it (I personally don’t mind it). Place the pineapple wedges in a dish and set aside.
Put the star anise, cloves, cinnamon sticks and peppercorns into a pestle and mortar or a small spice grinder and pulverise unt

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