Pineapple and haloumi sticks

Name: Pineapple and haloumi sticks
Yield: Makes 20
Ingredients: 1/2 medium pineapple, peeled; 350g haloumi cheese, drained; 20 pickled chillies; Finely grated zest of 2 limes; 3 tbsp olive oil

Easy
January 2005

Easy
January 2005

Makes 20
Ready in 15 min

We’ve updated the party food classic, cheese and pineapple, by swapping Cheddar for haloumi and grilling it with chilli and lime marinade.

Vegetarian recipes

Nutrition: per serving

Calories: 68kcals
Fat: 5.2g (2.6g saturated)
Protein: 2.9g
Carbohydrates: 2.3g (2g sugar)
Salt: 0.6g

Nutrition: per serving

Calories: 68kcals
Fat: 5.2g (2.6g saturated)
Protein: 2.9g
Carbohydrates: 2.3g (2g sugar)
Salt: 0.6g

Save recipe

Save recipe Print

Ingredients

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

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

Method

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.
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.
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.

Method

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.
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.
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.

delicious. tips

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.

Fancy getting a copy in print?

Subscribe to our magazine