About this recipe:A wonderful dessert to serve at your next BBQ. Fresh pineapple slices are grilled on the barbecue, then topped with a honey-sweetened mascarpone cheese and toasted hazelnuts.
1 tablespoon chopped hazelnuts
1 lemon, juiced and zested
2 (250g) tubs mascarpone cheese
3 tablespoons honey
8 slices fresh pineapple, 1.25cm thick
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat an outdoor barbecue for medium heat and lightly oil the cooking grate.
Place the hazelnuts into a small saucepan over medium heat; shake the pan until the nuts turn golden and fragrant, about 3 minutes. Remove from heat and set aside. Mix the lemon juice, lemon zest, mascarpone cheese and honey in a bowl until well combined.
Barbecue the pineapple slices on the preheated barbecue until the slices are lightly charred and the fruit is hot and juicy, about 3 minutes per side. Serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving.
Alternative cooking methods
You can also cook the pineapple slices under the grill.