Name: Chargrilled pineapple with mint sugar and summer cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 ripe pineapple; Cooking oil spray, to grease; ¼ bunch mint, leaves picked, plus extra to garnish; Pinch dried chilli flakes; ½ cup raw caster sugar; 2 cups quark (see Cook’s tips); 1 Tbsp icing sugar mixture; 1 tsp vanilla bean paste; 2 Tbsp honey

Chargrilled pineapple with mint sugar and summer cheese

A delicious tribute to summer.

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Total

20M

Pineapple caramelises deliciously on the barbecue. Topped with mint and quark (a dairy product similar to cottage cheese but without the salt), it’s a delicious tribute to summer!

Ingredients

1 ripe pineapple

Cooking oil spray, to grease

¼ bunch mint, leaves picked, plus extra to garnish

Pinch dried chilli flakes

½ cup raw caster sugar

2 cups quark (see Cook’s tips)

1 Tbsp icing sugar mixture

1 tsp vanilla bean paste

2 Tbsp honey

Method

Preheat a barbecue grill plate to high. Cut pineapple in thin wedges lengthways, with skin on. Remove core and spray wedges with oil. Grill each cut side for 4 minutes or until lightly charred.

Meanwhile, use mortar and pestle to pound mint, chilli and caster sugar until fine. Set aside. Mix quark, icing sugar and vanilla in a bowl until smooth. Drizzle honey, stirring a little to marble.

Arrange pineapple on serving plates, scatter with mint sugar and top with a spoonful of quark mixture. Garnish with extra mint and serve remaining quark mixture on the side.

Cook’s tips

You can find quark at large supermarkets.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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