Chilli pineapple with mascarpone and ginger biscuits
- August 2012
- Serves 4 with biscuits to spare
- Takes 20 minutes to make, 45 minutes
This pineapple dessert, with chilli and vanilla, is the perfect example of how you can create something sweet on the barbecue. Add a good dollop of mascarpone and a crunchy ginger biscuit (or two) for the ultimate summer pud.
For each serving of the pineapple: 200kcals, 16.9g fat (10.9g saturated), 1.4g protein, 10.6g carbs (10.8g sugars), 0.1g salt, 1.6g fibre
For 1 ginger biscuit: 162kcals, 8.8g fat (5.7g saturated), 1.1g protein, 19.3g carbs (7.3g sugars), trace salt, 0.4g fibre
The pineapple must be fully ripe for this recipe, otherwise the flavour will be disappointing.
The ginger biscuit recipe makes more than you’ll need for pudding but they’re great for afternoon tea and will keep for 1-2 days in an airtight tin.
Get ahead by prepping this dish earlier in the day. Keep the foil parcels in the fridge until you’re ready to barbecue them.
The shortbread biscuits can be made a day or two ahead and kept in an airtight container until needed.
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