You've never eaten pineapple like this before!!! Piña Asada means grilled pineapple in Spanish. The delicious fruit is also the base of our recipe. Added to this is a tasty sweet pesto and vanilla ice cream to cool down.
Ingredients:
- 1-2 pineapples
- 200g white chocolate
- 1 cl rum
- ½ pot of basil
- 1 organic lemon
- 1 organic orange or organic lime
- sunflower oil
- (possibly vanilla or milk ice cream)
Time required: 1.5 to 2 h
Effort: 10 min
Preparation:
Wrap the pineapple with butcher's twine and hang it gently over the embers at 80-90 degrees for 1.5 to 2 hours. Then take down the pineapple, top it, peel it, and cut into cubes or slices.
Break white chocolate into small pieces and put them in the blender. Roughly chop the basil and add it over the chocolate. Add rum. Mix the ingredients with constant addition of a little oil until a smooth mass is formed.
Finally, grate the peel of lemon and orange/lime over the pesto and stir everything well.
If you want something to cool your palate, you can now form a scoop of ice cream on the plate next to the grilled pineapple and spread the pesto over everything.
Pro tip 1:
If you prefer it a bit creamier, you can also add melted butter and crème fraîche to the pesto.
Pro tip 2:
If you want the pineapple to cook even faster, you can also prepare it Caveman-style. For this, you don't hang the pineapple up, but place it directly into the coals. This way it gets more heat faster and is ready sooner.
Leave a comment
All comments are moderated before being published.
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.