Pineapple grilled on a braai is one of my all-time favourite desserts. Using coconut sugar gives it an extra tropical taste. Coconut sugar, also know as coconut palm sugar, tastes like caramel flavoured sugar, not like coconut! It is produced from the sap of cut flower buds of the coconut palm. The Glycemic Index of coconut sugar is 35 and is therefore considered to be healthier than refined white sugar that has a GI of 60 and brown sugar that has a GI of 64. It can be used as a 1:1 sugar substitute for coffee, tea, baking and cooking. Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc and iron. It also contains Vit B1, B2, B3 and B6.
1 or 2 fresh pineapples, trimmed, cored and cut into wedges
30 ml coconut sugar or regular brown sugar (see notes below)
2. 5 ml ground cinnamon
a few drops water
- Preheat your braai to a medium-high heat.
- Combine the sugar, cinnamon and a few drops water in a mixing bowl and brush it onto the pineapple pieces.
- When you are ready to braai the pineapple, lightly oil the surface of the grill.
- Braai the pineapple for approximately 15 minutes, searing all sides.
- Serve on it’s own, or with cream or ice cream.
Substitute the pineapple for peaches that has been pitted and halved for an equally delicious dessert (see photo below).