Barbecued Tequila and Coriander Pineapple

    Barbecued Tequila and Coriander Pineapple


    18 people made this

    About this recipe: This is an out of the ordinary side dish that always impresses guests. It's a delicious and refreshing accompaniment to barbecued meat. You can also thread pieces of the marinated pineapple on skewers with chicken or pork for kebabs. The marinade can be made into a spicy sauce by bringing to the boil in a saucepan and cooking until it is thick and syrupy.

    Serves: 4 

    • 1 fresh pineapple, peeled and cored
    • 45 g chopped fresh cilantro
    • 235 ml tequila
    • 25 g ground chipotle chiles
    • 1 lemon
    • 1 lime
    • salt and pepper to taste

    Prep:1hr10min  ›  Cook:10min  ›  Ready in:1hr20min 

    1. Peel and core the pineapple and cut lengthwise into 8 wedges. Place the wedges into a shallow container or sealable plastic bag.
    2. In a small bowl, stir together the coriander, tequila and chilli. Pour into the container with the pineapple.
    3. Add the lemon and lime juice (and any pulp) to the pineapple.
    4. Season with salt and pepper. Marinate in the refrigerator for at least one hour, turning pineapple once.
    5. Preheat barbecue to medium-high and lightly oil the cooking plate.
    6. Barbecue the pineapple wedges for about 4 to 5 minutes on each side.

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