COBB GRILL DESSERT RECIPE,

Spicy Pineapple with Pomegranate & Lime

Ingredients

Serves 4-6

1 Pineapple (peeled, cut into chunks)
2 Tbsp Butter
2 Tsp Brown Sugar
1 chili (deseeded and chopped)
1 oz Lemon Juice
1/2 Tsp Vanilla Extract
1 Pomegranate
7 oz Coconut Cream
2 Limes (halved)

Method

Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

• Add butter, brown sugar, lemon juice and chopped chili to the Wok and mix until it all melts together.
• Cover and cook for 10-15 minutes stirring occasionally until mixture reduces and forms a syrupy consistency.
• Add pineapple pieces and turn them in the syrup for a few minutes a side.
• Cut pomegranate in half, and using the flat side of a knife, tap the pomegranate seeds into a separate bowl.
• Place your sticky pineapple and chili syrup in a bowl, sprinkle with the pomegranate seeds.
• Serve with limes and coconut cream on the side.

Photos