Grilled Pineapple With Mango Gelato

  • 1 whole pineapple
  • 500 g tub Mango Gelato
  • 3 tbsp lemon juice
  • 1 tbsp honey
  • 4 tsp cinnamon


  1. Prepare pineapple by slicing lengthwise in quarters and removing core. Separate flesh from skin by carefully slicing along skin with a large, sharp knife. Cut pineapple flesh into spears. Combine lemon juice, honey and cinnamon in a small bowl.
  2. Thoroughly clean and oil grids on free side of the barbecue. Arrange pineapple spears across grids and brush lightly with glaze. Cook for 4 minutes on MEDIUM. Turn, brush with glaze and cook for 4–5 minutes more.
  3. Serve in a martini glass with a scoop of Mango gelato and garnish with mint leaves.