BBQ Pineapple

Ingredients and method


  • 1 pineapple
  • 1 mango
  • 1 dl coconut milk
  • 2 Kaffir Lime Leaves
  • 1 cup Aclla Cress
  • ½  cup Ghoa Cress
  • 5 Apple Blossom
  • 50 butter (melted)
  • 50 wheat flour
  • 50 egg white
  • 50 powdered sugar


  • Peel the pineapple, model the pineapple and crush the trimmings including the core in the blender
  • Put the pineapple with Ghoa Cress seeds and juice in the Big Green Egg or oven for an hour at 180 degrees 
  • Remove from the Big Green Egg or oven and allow to cool
  • Slice 1 part of the pineapple and another part brunoise like the mango
  • Cut through the brunoise half of the Aclla Cress
  • Heat the coconut milk with 1/10th of the juice from the pineapple and 2 Kaffir Lime Leaves.
  • Let this infuse for a while, then strain and add pro-espuma
  • Put in a kidde with 1 cartridge
  • Make tuille of wheat flour, egg whites, powdered sugar and butter
  • Bake at 150 degrees and powder with Kaffir Lime Leaves powder.
  • Put half of the brunoise in a cutting box, cut pineapple slices on top, brunoise on top espuma over it
  • Dress with the Aclla Cress and Ghoa Cress
  • Place the tuile and pour pineapple juice around it
  • Finally place the Apple Blossom and serve

Recipe: Eric Miete 

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