Grilled Pineapple With Mango Gelato
1 whole pineapple
500 g tub Mango Gelato
3 tbsp lemon juice
1 tbsp honey
4 tsp cinnamon
Prepare pineapple by slicing lengthwise in quarters and removing core. Separate flesh from skin by carefully slicing along skin with a large, sharp knife. Cut pineapple flesh into spears. Combine lemon juice, honey and cinnamon in a small bowl.
Thoroughly clean and oil grids on free side of the barbecue. Arrange pineapple spears across grids and brush lightly with glaze. Cook for 4 minutes on MEDIUM. Turn, brush with glaze and cook for 4 - 5 minutes more.
Serve in a martini glass with a scoop of Mango gelato and garnish with mint leaves.
Recipe from Gathering Around The Grill Cookbook