Makes 20

Pineapple and haloumi sticks recipe

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Ready in 15 minutes

1/2 medium pineapple, peeled
350g haloumi cheese, drained
20 pickled chillies
Finely grated zest of 2 limes
3 tbsp olive oil

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1. Preheat the grill to hot. Cut the pineapple and haloumi into 20 chunks and place on a lightly oiled grill rack with the whole chillies.
2. Mix together the lime zest and oil, season, and brush all over the pineapple, haloumi and chillies. Pop under the hot grill for 2-3 minutes, or until the cheese starts to colour.
3. Serve either by pushing the pineapple, haloumi and chillies onto long sticks, or by putting everything into small bowls so people can help themselves with cocktail sticks. Best served warm but can be eaten cold.

Nutritional info

Per serving: 68kcals, 5.2g fat (2.6g saturated), 2.9g protein, 2.3g carbs, 2g sugar, 0.6g salt

Chef's tip

Chilli and lime with pineapple is the perfect combination of spicy, sour and sweet. For something hotter, add 1/2 teaspoon dried chilli flakes to the oil and lime mix.

Other recipes by David Morgan

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