Cooking Instructions
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Step 1
Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
Step 2
Peel and slice the
Pineapple (1)
into 1/2 inch slices.
Step 3
With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put
Scotch Bonnet Pepper (1/4)
on the grill as well.
Step 4
Grill for 2 minutes, then flip and grill for another 2 minutes.
Step 5
Slice the
Red Onion (1/2)
very thin, dice the
Garlic (2 cloves)
very finely. Chop the
Fresh Cilantro (2 Tbsp)
.
Step 6
Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
Step 7
Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the
Lime (1/2)
. Season with
Sea Salt (1/4 tsp)
and
Ground Black Pepper (1 pinch)
, then stir.
Step 8
Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.
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