Grilled Pineapple with Pecan Nuts and Caramel Sauce

This sounds fiddly but it’s actually vet quick because you are cooking three things at once. All you need are two more pairs of hands.

Serves:

4
Prep Time:

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Marinating Time:

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Cooking Time:

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Primary Ingredient:

Fruit
Type of Meal:

Dessert

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Ingredients

1	Whole	Pineapple(s)	Peeled and cut into eight 1.5cm slices.
2	Tbsp	Canola Oil
1	Cup(s)	Pecan Nuts	Shelled.
1	Cup(s)	Sugar
2	Tbsp	Water
1	Cup(s)	Cream

Directions

To make the sauce, place the sugar and water in the wok on your wok burner or use a saucepan and melt the sugar.

Allow the sugar to turn a golden brown, but not too dark, then pour in the cream and lower the heat (be careful, it can spit). Simmer for a minute or two.

While the sauce is happening, brush the pineapple slices with the oil and cook over high heat on the char grill for a couple of minutes each side.

Toast the pecans on the flat grill over medium heat- be careful again, they’ll burn in a heart beat.

Place two slices of pineapple on each plate and spoon over some of the sauce.

Scatter the pecans over the top and serve with thick cream or ice cream.