Most people only ever eat pineapple raw. A hot pan changes it completely: the natural sugars caramelise, the edges go smoky and the inside stays juicy.
Ingredients
- 1 Thai honey pineapple (ours comes peeled)
- A pinch of chilli salt
- Half a lime
Method
- Pat the peeled pineapple dry. A wet surface steams instead of searing.
- Cut it into thick rounds.
- Sear on a very hot pan for about 2 minutes a side, without moving them, until you see dark grill marks.
- Dust with chilli salt and squeeze over the lime while hot.
Why it works
Thai honey pineapple is unusually sweet, so it caramelises fast and deep. Chilli and salt bring the sweetness forward, and lime keeps it bright.
Make it yours
- Swap chilli salt for chaat masala.
- Serve with a scoop of vanilla ice cream for dessert.
- Chop it into a salsa for tacos or bhel.
