Brown Sugar Grilled Pineapple Salad with Lemon Curd
Brown Sugar Grilled Pineapple. Now, doesn’t that sound simply glorious? And to complement it with velvety and tangy lemon curd, you'll have a dessert fruit salad worthy for all your entertaining needs!
Click on the toggle below for conversion to US Cooking Units.
If you’re unable to find pre-cut pineapple, cut the top and bottom ends off the pineapple. Place it standing and cut off the skin from top to bottom. Lay it on its side and cut out V shapes along the diagonal rows of eyes to remove them. Cut them in half. Cut out 8 thin wedges from the one half. Lay it flat and cut off the core. (See the body of this post for greater detail about how to core a pineapple).
Cover all sides of the pineapple wedges with brown sugar.
Place a grill pan in medium heat and add 1 tbsp of avocado oil. Grill each side of the pineapple for 2 minutes each.
If you have frozen shredded coconut, defrost it. Dry toast ½ cup in a small fry pan for 2 minutes.
Finely chop ¼ of a red chilli.
Add 2 tbsp of pre-bought lemon curd at the bottom of the plate, to the side. Using the back of the spoon, smear the lemon curd to the top.
Place ¾ of the toasted shredded coconut to the other side of the plate.
Place the brown sugar grilled pineapple on top of the coconut.
Sprinkle the rest of the shredded coconut, diced chilli and lemon thyme of the dish.
Cups and Spoons
You can use regular granulated sugar on the grilled pineapple if that’s your preference. Or you can grill the pineapple, and when you remove from the grill pan, you can dust with icing sugar on both sides. Do it when it’s still warm.
The chilli pepper gives the whole fruit salad a little lift. You can, of course, omit it or even add more. Just adjust to your liking.
Sugar-free lemon curd is a thing of which you can find them at the supermarket. Or you can make your own!
If you’re not able to find frozen shredded coconut, you can use frozen grated coconut. You won’t get the nice, long strands but it will, of course, be the same in flavour.