CHARRED PINEAPPLE KEBABS

KEBABS ARE ALWAYS FUN, SO WHAT COULD BE BETTER THAN SOMETHING SWEET ON A STICK THAT LOOKS LOVELY TOO. JUST WATCH THE SIZE OF THE BASIL LEAVES – THE SMALLER THE BETTER – AS THE BASIL FLAVOUR CAN OVERPOWER EVERYTHING ELSE. ADDING A TOUCH OF SUGAR TO JUICY SWEET PINEAPPLE CREATES A DELICIOUS TASTE OF CARAMEL, WHILE THE HINT OF CHILLI CREATES AN UNEXPECTED TASTE BUD EXPLOSION.

STOVE TOP – PAN

1 pineapple

2 Tbsp brown sugar

½ tsp ground cinnamon

¼ tsp chilli flakes

4 Tbsp desiccated coconut

small basil leaves

4 Tbsp Greek yoghurt

lemon zest for garnishing

1.Peel the pineapple and cut it into chunks (you’ll need about 16 pieces for 4 skewers). Mix the chunks with the brown sugar, cinnamon and chilli flakes, then leave for at least 5 minutes.

2.Meanwhile, toast the coconut in a dry pan. Remove from the pan and set aside.

3.In the same pan, grill the pineapple chunks on all sides until charred and caramelised. Remove and allow to cool, before threading onto small wooden skewers, with basil leaves in between the chunks.

4.To serve, place a dollop of Greek yoghurt over each kebab, sprinkle some lemon zest over the yoghurt, followed by the toasted coconut.