I like to cook over open coals. Unfortunately, with the British weather the way it is, I don’t get to do it all that often. When I do barbeque, I always make these pineapple steaks or some variation of them. My family love them and the plate is emptied every time they’re put on the table. These are thick-cut slices of fresh pineapple, marinated in a sweet and hot sauce and cooked over hot coals. Don’t worry if it’s the wrong time of year, these will cook just as well on a griddle on the kitchen stove no matter what season it is.
Prep time: 10 minutes. Marinade time: 30 minutes. Cooking time: 15-20 minutes.
Makes about 12 steaks.
- 2 fresh pineapples, topped and tailed, peeled and cut into slices about 1½ cm thick
For the marinade:
- 3 tbsp bottled plum sauce (I used Sharwood’s)
- 2 tbsp hoisin sauce
- 3 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tsp mild chilli powder
Mix all the marinade ingredients together to form a thick marinade. Place the sliced pineapple into a large bowl and pour over the marinade. Mix around with your hands until the pineapple is completely coated and leave to marinade for at least 30 minutes. Place the slices on an already heated barbeque rack or a griddle and cook for 7-10 minutes on each side until soft and slightly browned. Serve immediately.