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Ingredients

60g (1/3 cup, lightly packed) brown sugar
2 teaspoons ground cinnamon
1 large pineapple, peeled, cut into 12 wedges

Lime & mint granita

225g (1 cup) white sugar
500ml (2 cups) cold water
1 lime, rind finely grated
200ml lime juice
1 cup chopped fresh mint

Method

Step 1 To make the lime & mint granita, place the sugar, water and lime rind in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Simmer for 5 minutes or until syrup thickens slightly. Remove from heat. Stir in the lime juice. Set aside to cool completely. Transfer to a 31 x 21cm slab pan. Place in the freezer for 4-6 hours or until frozen and firm.
Step 2 Transfer the granita mixture and mint to a food processor. Process for 30 seconds or until well combined and soft. Return to tray and place in the freezer for 4 hours or until firm.
Step 3 Preheat a barbecue grill or chargrill on medium. Combine the sugar and cinnamon on a plate. Thread the pineapple onto metal or soaked bamboo skewers. Press into the sugar mixture to coat. Cook on grill for 1 minute each side or until caramelised. Transfer to a platter. Serve with the lime & mint granita.

Cinnamon pineapple with lime & mint granita

How to make Cinnamon pineapple with lime & mint granita

Ingredients

Lime & mint granita

Method