Grilled pineapple

Huile d'olive de Nyons PDO
Subtle flavour
Ananas à la plancha
A PDO
Preparation
10 min
A PDO
Resting time
15 min
A PDO
Cooking time
6 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 pineapple
  • 1 sprig of rosemary
  • 3 tablespoons of mild-flavoured olive oil
  • 1 vanilla pod

Tip

Serve the pineapple with a scoop of ice cream and an almond macaron for a sophisticated and satisfying dessert!

Instructions

  • Split the vanilla pod open and scrape out the seeds. Mix them with the mild-flavoured olive oil and add the emptied pod as well.
  • Peel the pineapple, making sure to remove all the eyes. Cut it into thick slices, removing the core.
  • Remove the rosemary leaves and chop them.
  • Place the pineapple slices in a dish, pour the vanilla-infused olive oil and chopped rosemary over them. Leave to marinate for 10 to 15 minutes.
  • Preheat your plancha, and once it is hot, place the pineapple slices on it.
  • Cook for 2 to 3 minutes on each side.

Tip

Serve the pineapple with a scoop of ice cream and an almond macaron for a sophisticated and satisfying dessert!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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