Barbecued tequila and coriander pineapple

    20 min

    This is an out of the ordinary side dish that always impresses guests. It's a delicious and refreshing accompaniment to barbecued meats. You can also thread pieces of the marinated pineapple on skewers with chicken or pork for kebabs.

    20 people made this

    Serves: 4 

    • 1 fresh pineapple, peeled and cored
    • 1 bunch chopped fresh coriander
    • 225ml (8 fl oz) tequila
    • 1 tablespoon crushed chillies, such as Schwartz
    • 1 lemon
    • 1 lime
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cut the pineapple lengthwise into 8 wedges. Place the wedges into a sealable plastic container or sealable plastic bag. In a small bowl, stir together the coriander, tequila and chillies. Pour into the container with the pineapple. Cut lemon and lime in half, squeeze out some juice and put the juice and fruit into the container. Season with salt and pepper. Marinate in the refrigerator for at least one hour, turning pineapple once.
    2. Preheat barbecue for medium-high heat, and lightly oil the cooking grate.
    3. Barbecue wedges for about 4 to 5 minutes on each side. If you like, you can make a sauce by cooking the marinade in a saucepan over medium-high heat. Bring to a boil and cook until the sauce is thick and syrupy. It will be intensely spicy!


    Allow 1 hour for the pineapple to marinate.

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    Reviews in English (16)


    I think it's a decent recipe and something different for sure. That said, I used half the amount of chipotle pepper and had people who felt it was too spicy. I served the warm pineapple with vanilla bean ice cream and put raw sugar on the pineapple as it grilled. I personally liked it.  -  26 Jul 2009  (Review from Allrecipes US | Canada)


    I got great reviews on this recipe it was easy to make, visually pleasing and very spicy. Loved it.  -  29 Jun 2003  (Review from Allrecipes US | Canada)


    I use half the powdered chipotle pepper. It will be hot enough, and still very enjoyable.  -  21 Sep 2009  (Review from Allrecipes US | Canada)