Ingredients
Method
1.Preheat oven to 180°C.
2.Stir sugar and the water in a small saucepan, over medium heat, for 4 minutes or until sugar dissolves and syrup reduces slightly. Transfer to a small stainless steel bowl; freeze for 15 minutes to chill rapidly.
3.Meanwhile, place mint in a heatproof bowl, cover with boiling water; stand for 10 seconds. Drain, refresh under cold running water; squeeze to remove excess water.
4.Place coconut on an oven tray; bake, shaking the tray occasionally, for 3 minutes or until golden.
5.Preheat a large grill plate (or grill or barbecue) over medium-high heat. Cook pineapple, in two batches, for 2 minutes each side or until golden.
6.Process blanched mint and sugar syrup until finely chopped.
7.Divide grilled pineapple among plates; top with frozen yoghurt, drizzle with syrup. Serve sprinkled with coconut and extra mint.
Choose a yellow-fleshed pineapple, such as bethonga, for the best flavour. You could also use mango cheeks cut from four mangoes instead of the pineapple. Drizzle with passionfruit pulp, if you like
Note
