Barbecued tequila and coriander pineapple

    Barbecued tequila and coriander pineapple


    19 people made this

    About this recipe: 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.

    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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