Grilled Pineapple & Chilli Flakes with Almond Whip

If you have never had griddled pineapple, then now is definitely the time to try it. The chilli adds a kick and beautifully contrasts the dreamy almond whip. The cream keeps for four days in the fridge but doesn’t usually last that long!


  • Servings: “2“
  • Difficulty: easy
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    For the Grilled Pineapple
  • 1 small pineapple
  • 1 pinch of chilli powder or flakes
  • 1 tiny sprinkle of salt
  • For the Almond Whip:
  • 125g (4 oz/3/4 cup) blanched almonds
  • 240ml (8 oz/1 cup) boiling water
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla paste


  1. To start the almond whip, put the almonds in a bowl, pour over the boiling water, then set aside.
  2. Prepare the pineapple by cutting off the top and bottom, then the sides. Cut in quarters, then remove the hard core in the middle. Slice the flesh into thick moons.
  3. Heat up a griddle pan over a high heat and add the pineapple. Sprinkle a small amount of chilli and a tiny bit of salt over them and char the pineapple quickly on both sides.
  4. Meanwhile, pour the almonds and their soaking water into a blender and add the maple syrup and vanilla paste. Blend a beautiful white, smooth cream. Serve the hot pineapple slices with a generous dollop of almond whip.

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