2020-08-13 / test@t
Grilled pineapples with pink peppercorns and zest
- 1 large pineapple
- 2 limes
- 1 lemon
- 2 tbsp. l. pink peppercorns
STEP-BY-STEP COOKING RECIPE
Wash the limes and lemons with a brush, then pat dry. Remove the zest with a fine grater, cut the limes in half and squeeze out the juice.
Cut off the top and bottom of the pineapple. Place the pineapple upright and cut the skin off. Use the tip of a peeler to remove all eyes.
Slice the pineapple vertically and cut the core if it is tough. Cut into quarters into thick wedges.
Place the pineapple wedges in a container and pour over the citrus juice (set aside the zest). Crush the peppercorns in a mortar, not too finely. Mix half with zest and set aside until serving. Sprinkle the remaining pepper over the pineapple and marinate while the coals are kindling and the main food is fried.
Place the pineapples in a wire rack, shake off the liquid and fry the pineapples over low charcoal until golden brown. Place on a platter, sprinkle with peppers and zest and serve.