Charred Pineapple with Coconut-Lime Caramel and Chili Honey

Ingredients

• 1 whole whole fresh pineapple
• 1 cup cup coconut milk
• 1/3 cup cup coconut sugar
• 3 tbsp tbsp honey
• 1 tsp tsp dried red chili flakes
• 1 tbsp tbsp avocado oil
• 2 tbsp tbsp lime juice
• 1 tsp tsp lime zest
• 1/4 cup cup toasted pumpkin seeds
• 2 tbsp tbsp fresh mint
• 1/4 tsp tsp flaky sea salt

Instructions

1. 1

   Peel and core the pineapple, then cut lengthwise into 8 thick spears. Pat dry thoroughly.

2. 2

   Heat the avocado oil in a heavy cast-iron skillet over high heat until shimmering. Sear the pineapple spears in a single layer, without moving them for 2-3 minutes per side, until deeply charred and caramelized. Work in batches and set aside.

3. 3

   Make the coconut-lime caramel: combine the coconut milk and coconut sugar in a small saucepan over medium heat. Simmer, stirring often, for 10-12 minutes until reduced and thick enough to coat a spoon. Off the heat, stir in the lime zest and 1 tablespoon lime juice.

4. 4

   Make the chili honey: warm the honey with the dried red chili flakes in a small pan over low heat for 2-3 minutes until fragrant and slightly loosened. Do not let it boil.

5. 5

   Toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes until they pop. Roughly chop.

6. 6

   Arrange the warm pineapple spears on a platter. Drizzle with the coconut-lime caramel, then the chili honey.

7. 7

   Scatter the toasted pumpkin seeds and torn mint over the top, finish with flaky sea salt and a final squeeze of lime juice, and serve immediately.