Method

This recipe shows you the wonderful flavouring technique of direct contact with the coal. The smoking of the outside and how it permeates the pineapple creating a wonderful smoked taste that is then enhanced by the complimentary flavours of spicy ginger, silky rum and cooling smooth yogurt. 

Charcoal cooked, rum pineapple with stem ginger and yoghurt

• Take the top leaves from the pineapple and place directly into the coals turning frequently for 1 and a half hours until blackened and tender to the touch and allow to cool
• Using a sharp knife peel the pineapple cut into 4 and take out the core before cutting into large chunks.
• Place the pineapple into a bowl and add the ginger, juice of lime and rum before setting aside to marinate.
• Place the marinated pineapple into a small bowl and top with the crushed digestives
• Top with thick Greek yoghurt