Grilled Pineapple with Mole Negro Drizzle and Coconut Flakes

Sweet, smoky grilled pineapple transformed into a decadent dessert with a drizzle of rich mole negro and a sprinkle of toasted coconut flakes. A surprising and satisfying Mexican-inspired treat.

Prep Time

15 minutes

Total Time

30 minutes

Calories

225 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.30/serving

Season:

🍂 Autumn

Meal Type:

Breakfast•Dessert

Cuisine:

Mexican•Thai

Cooking Style:

Quick & Easy•Grilling

Mood:

Comfort Food

Ingredients

Servings

1wholeFresh Pineapple(Peeled, cored, and cut into 1-inch thick rounds or wedges)

£1.50

0.5cupMole Negro (Paste or Ready-Made)(If using paste, dilute with a little water or chicken broth to desired consistency.)

£3.00

1tablespoonsWater or Chicken Broth(Only if using mole paste. Adjust to reach desired drizzling consistency.)

0.3cupUnsweetened Shredded Coconut(For toasting)

£0.40

2tablespoonsBrown Sugar (optional)(For caramelization, adjust to taste)

£0.10

1tablespoonLime Juice(Optional, to brighten the flavors)

£0.20

PinchSalt(Optional, enhances the flavor)

Total Cost

£5.20

£1.30 per serving

Instructions

1.
Prepare the Pineapple: Peel, core, and cut the pineapple into 1-inch thick rounds or wedges. If using brown sugar, lightly sprinkle each pineapple piece with brown sugar on both sides. Optionally add a pinch of salt to the pineapple to enhance the flavor.
2.
Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until golden brown. This should take about 3-5 minutes. Be careful not to burn it. Remove from the skillet and set aside to cool.
3.
Prepare the Mole Negro: In a small saucepan, heat the mole negro over low heat. If using mole paste, add water or chicken broth, one tablespoon at a time, until the mole reaches a drizzling consistency. Stir occasionally to prevent burning.
4.
Grill the Pineapple: Preheat your grill to medium heat. Grill the pineapple slices or wedges for 3-5 minutes per side, or until grill marks appear and the pineapple is slightly softened and caramelized. If using a grill pan, follow the same process.
5.
Assemble and Serve: Place the grilled pineapple on plates. Drizzle generously with the warmed mole negro. Sprinkle with the toasted coconut flakes. Optionally, squeeze a little lime juice over each serving just before serving.

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My Notes

Nutrition Information

Nutrition per serving (180g)

225 kcal / 941 kJ

Carbs

33g

13% of RDA

Fat

10.5g

15% of RDA

Protein

2.5g

5% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

20 g

22% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a spicier kick, add a pinch of chili powder to the mole negro.

If you don't have a grill, you can also use a grill pan on your stovetop or broil the pineapple in the oven for a few minutes per side.

Store leftover mole negro in an airtight container in the refrigerator for up to a week.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an even more decadent dessert.

Cooking Equipment

Grill (or Grill Pan)

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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