Janella’s BBQ Pineapple


1 pineapple, skin and core removed, cut into long wedges

cacao powder

1 tbsp raw palm sugar

1 tbsp kirsch/rum

mint leaves, shredded

safflower oil

dollop of yoghurt



On a hot pan, cook pineapple in safflower until golden brown. Sprinkle palm sugar over pineapple as it cooks. Drizzle kirsch/rum over pineapple as it sizzles. Cook until syrup looks thick.

Once cooked, remove pineapple and sprinkle with mint, cacao powder. Serve with yoghurt