Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「No, we’re serious. When it comes to desserts, BBQ’d pineapple is like the tropical sunset to an epic day of grilling - gently charred, slightly caramelised and tenderly juicy. Ingredients 1 pineapple 1 tbsp sunflower oil (or vegetable oil) 1 tbsp Demerara sugaar 1.Preheat BBQ as required. Once it’s ready (coals should be white-grey and flames died right down), move the hot coals to one side so there’s an area of the grill away from the main heat. For gas BBQs, preheat to medium-low. 2.With leaves still attached, stand the pineapple upright and (starting at top), use a sharp knife to slice downwards to remove skin. For any hard bits remaining, lay the pineapple flat and use a small knife to cut them out. Finish by trimming the base. 3.Rub pineapple with 1 tbsp sunflower or vegetable oil, sprinkle with 1 tbsp Demerara sugar, rubbing it in so it sticks to the flesh. 4.Using stem and leaves as a handle, lay the pineapple flat on the grill (away from coals) so that it can cook slowly over an indirect heat. 5.Check the pineapple after 5 min, lifting carefully to see if the underside has coloured – it should be golden and caramelised. If it is blackening too quickly, move away from the hot coals (or if not enough, move towards). 6.Once one side is cooked, use the leaves to turn the pineapple over; leave to grill until ready. Keep turning every 5 mins or so until lightly charred and golden-brown all over, the flesh should feel soft when a small sharp knife is pushed in all the way to the core. The total cooking time may vary but should be about 30-50 mins. 7.Lay the cooked pineapple flat on a board. Use a large sharp knife to slice lengthways through the middle, then cut each half into 3 long wedges and remove the core. Serve as long wedges or remove the leaves and halve or quarter into shorter pieces. 8.Serve warm, on its own or perhaps with a scoop of vanilla ice cream or dollop of yogurt.」7月21日 21時03分