Ingredients (serves 4)
1 pineapple
4 sprigs of rosemary
Olive oil
Preparation
1. Peel the pineapple.
2. Slice it into thick rounds, removing the tough core.
3. Cut the slices into 2 to 3 cm cubes.
4. On each rosemary stem, remove about three-quarters of the leaves to create skewers.
5. Skewer each pineapple cube onto the rosemary sticks. Brush them lightly with olive oil using a pastry brush.
6. Preheat your Kokko, and once hot, place the pineapple and rosemary skewers on the grill.
7. Grill for 2 to 3 minutes on each side.
8. Enjoy with a scoop of vanilla ice cream.
For extra flavor, brush your skewers with vanilla-infused oil.
