Mojito grilled pineapple
600 g, (1 pineapple), leaves attached
1 tsp, finely grated
55 g, (1/4 cup) (see Notes)
2 tbs, dark variety
reduced fat vanilla ice cream
360 g, (8x45ml scoops)
- Cut pineapple into quarters lengthways, then cut each quarter in half to make 8 wedges. Combine rind, juice, sugar and rum in a small bowl. Brush pineapple with half the lime mixture.
- Preheat a barbecue flat plate over medium-high heat. Cook pineapple for 3–4 minutes each side or until light golden. Drizzle with remaining lime mixture and serve with ice-cream.