We're always pushing the boundaries of what you can do on the grill, and our Smokey Pineapple Tarte Tatin with Coconut Ice Cream recipe is a testament to that passion for innovation. You'll be dying to dig into succulent pineapple slices, kissed by the smoky embrace of the grill, caramelised to perfection, and served atop a golden, buttery pastry. Paired with velvety coconut ice cream, it's a tropical paradise on a plate. We've mastered the art of combining smoky goodness with sweet indulgence, and this dessert is the embodiment of that expertise.
Grilled pineapple is the perfect complement to the smokey flavour of the chipotle. It’s like Mexican heaven on a French dish. Ingredients are for one 6.5 inch cast iron pan.
Ingredients
1 pineapple, sliced into 2 cm rings
4 tbsp of Blues Hog ‘Raspberry Chipotle’ BBQ sauce
2 tbsp of butter
1 sheet of puff pastry cut into disks a bit bigger than the cast iron pan
Coconut ice cream
1 chopped tbsp mint to serve
Directions
Set smoker or oven to 350F (170C) to prewarm
Peel and remove the core of the pineapple and cut into rings
Add the Raspberry Chipotle BBQ sauce to heavy duty pan on the stove set or over the open fire to a medium to high heat and allow to warm through
Add butter and allow to melt
Add pineapple and cook for around 2 minutes on either side.
Cover the pineapple with the discs of puff pastry, tucking the edges in.
Cook for 20-25 minutes, or until golden brown.
Let cool for 5 minutes and turn out onto plate
Serve with a dollop of coconut ice cream and a sprinkle of mint. Enjoy!
Recipe Note
Sub out the pineapple for peaches, nectarines or even banana for a twist
