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Pan-fried spicy pineapple
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1 essential Waitrose Supersweet Pineapple
Grated zest and juice 1 lime
1 tsp ground cinnamon
½ tsp garam masala
Small knob of butter
2 tbsp maple syrup
4 scoops Waitrose Seriously Creamy Malaysian Coconut & Lime Ice Cream, to serve
1. Top and tail the pineapple, peel and remove the eyes then cut into 8 long wedges. Slice out and discard the core.
2. Mix together the lime zest and juice, cinnamon and garam masala.
3. Heat the butter and maple syrup together in a griddle or large frying pan then add the pineapple wedges. Cook for 5–6 minutes, turning, until warmed through and golden. Add the spiced lime juice mixture and cook for 1 minute, turning until the pineapple is nicely coated.
4. Divide the wedges between 4 small plates, top with a scoop of ice cream and serve swiftly.
Typical values per serving:
2.4g fibre 3.3g protein
This recipe was first published in March 2014.