Summer 2021

Sabrina Ghayour’s Salted brown sugar and spice pineapples with sweet yogurt, lime zest and chilli

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Serving: 4

Chopped pineapple arranged on a white plate next to a catering tub of Maldon Salt. Items are on a wooden table outside.


1 large ripe pineapple, skin on, cut lengthways into quarters

4 tablespoons of brown/golden granulated sugar (not caster/demerara/soft brown)

1 teaspoon of ground cinnamon

4 cardamom pods, seeds extracted and ground down to a powder

150g Greek yogurt

2 tablespoons of icing sugar

Zest of an unwaxed lime

1 long red chilli, deseeded and finely chopped

A good handful of fresh mint leaves, rolled and cut into ribbons

Maldon Salt


This summer we are proud to partner with Weber BBQ to bring you a series of recipes from Sabrina Ghayour & Genevieve Taylor, showing you how to BBQ well every day.

Method – Remove the tough central core from the wedges of pineapple by cutting them away lengthways. Mix the cinnamon, cardamom and brown sugar & Maldon Salt in a bowl and use half the mixture and sprinkle one side of each of the pineapple wedges and place on the BBQ. Cook until nicely charred and then sprinkle the remaining mixture over the exposed pineapple before turning them over to char.

Mix the Greek yogurt together with icing sugar, lime zest then plate up the pineapple wedges drizzled with yogurt or dolloped around each wedge. Sprinkle with chilli, Maldon Salt and fresh mint ribbons and serve.

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