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Grilled Pineapple with Raspberry Sorbetto

From Chef Dale Mackay

Grilled Pineapple with Raspberry Sorbetto

Total Time:






Skill Level:



  • 1 inch thumb of ginger, minced
  • 1 tablespoon coriander seed, ground
  • 3 tablespoons Co-op Gold honey
  • 3 tablespoons Co-op Gold honey
  • 1 lime, juiced
  • 1 pineapple, quartered and cored
  • 4 scoops Co-op Gold raspberry sorbetto

How to Make It

Preheat grill to high heat.

In a medium-sized bowl, combine ginger, coriander and honey. Squeeze in half the lime juice and stir to combine. Toss the pineapple in the mixture, rubbing the mix into the pineapple to ensure that it is well coated.

Transfer pineapple to the grill and grill five minutes each side, until pineapple begins to soften and charring has occurred. Remove to the same bowl and squeeze the remaining lime juice over it. Give the pineapple a toss and let cool.

Cut the quarters into slices and place them over scoops of CO-OP GOLD Raspberry Sorbetto. Refrigerate extra grilled pineapple up to four days.

Also great in salads and stir fries!

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