Pineapple equals summer to me. When you BBQ them they become even sweeter.

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Serves 4

You will need:

1⁄2 fresh pineapple, thickly sliced
olive oil
salt, to taste
pinch of chili
1 teaspoon sesame seeds
1 jar baby mozzarella
20 basil leaves
1⁄2 cup toasted Marcona almonds
20 slices dried pepperoni (sliced pepperoni dried in the oven at 360oF until crispy)
4 tablespoons olive oil
1 lime, just the juice
red chili flakes
  1. Rub the pineapple with oil, salt, chili, and sesame seeds.
  2. Place on a warm grill and cook for about 2 minutes on each side.
  3. Remove and cut into chunks. Place on a platter.
  4. Top with mozzarella, basil, almonds, and pepperoni.
  5. Pour oil and lime overtop and season with red chili flakes.


Photography by Food+styling+photography by Paul Lowe

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