Prep time: 3 min
Cooking time: 8 min
Serves: 4
Ingredients:
1 ripe Victoria pineapple
7cl rum
20g white cane sugar
A few sprigs of mint
Accessories:
Preparation:
1. Light your Kokko and bring the chamber temperature up to 280°C.
2. Peel the pineapple and cut it into large, irregular pieces. Thread the pieces onto the skewers and add half the rum, the sugar, and the whole mint leaves. Marinate for 1 hour in the fridge.
3. Heat up the half cooking plate and grill the skewers for 4 minutes on each side. As Victoria pineapple is very sweet, avoid over-caramelising. Finish by pouring the remaining rum onto the half plate to flambé the skewers. Serve immediately with a scoop of mojito sorbet.
