Griddled Pineapple & Chilli Flakes with Almond Whip

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Preparation info

  • Makes

    2

    portions
    • Difficulty

      Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan: Featuring Over 70 Tasty Recipes and Menu Plans

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

  • About

If you have never had griddled pineapple, then now is definitely the time to try it. The chilli adds a kick and beautifully contrasts with the dreamy almond whip. The cream keeps for 4 days in the fridge but doesn’t usually last that long!

Ingredients

  • 1 small pineapple
  • 1 pinch of chilli powder or chilli (hot pepper) flakes
  • 1 tiny

Method

To start the almond whip, put the almonds in a bowl, pour over the boiling water, then set aside.

Prepare the pineapple by cutting off the top and bottom, then the sides. Cut in quarters, then remove the hard core in the middle. Slice the flesh into thick moons.

Heat up a griddle pan over a high heat and add the pineapple. Sprinkle a small amount of chilli and tiny bit of salt o