BBQ Coriander and Tequila
Pineapple
Ingredients
1 fresh pineapple, peeled and cored
1 bunch chopped fresh coriander
225ml (8 fl oz) tequila
1 tablespoon crushed chillies, such as Schwartz
1 lemon
1 lime
salt and freshly ground black pepper to taste
Preparation
Slice the pineapple lengthwise into 8 wedges. Place the wedges into a
sealable plastic container or sealable plastic bag. In a small bowl,
stir together the coriander, tequila and chillies.
Pour into the container with the pineapple.
Cut lemon and lime in half, squeeze out some juice and put the juice
and fruit into the container. Season with salt and pepper. Marinate in
the refrigerator for at least one hour, turning pineapple once.
Preheat barbecue for medium-high heat, and lightly oil the cooking
grate.
BBQ the wedges for about 4 to 5 minutes on each side. If you like, you
can make a sauce by cooking the marinade in a saucepan over medium-high
heat. Bring to a boil and cook until the sauce is thick and syrupy.
It will be quite spicy!
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