Grilled Pineapple & Ice Cream Tacos
Ingredients
- ½ Dole fresh pineapple peeled, cored, and sliced into wedges
- 75 g butter
- 0.30 C brown sugar
- 2 tsp lime juice
- 500 g vanilla ice cream
- ½ handful fresh mint
Crispy Tortillas
- 4 tortillas
- 2 tbsp butter melted
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Method
Step 1
Heat the oven to 200°C (180°C fan).
Step 2
To make the crisp tortillas, brush both sides of the tortillas with melted butter. Combine the sugar and cinnamon in a small bowl and sprinkle evenly over the tortillas.
Step 3
Place the tortillas on a baking tray and bake for 8–10 minutes, flipping halfway, until golden and crispy. Remove and let cool.
Step 4
Warm the butter, brown sugar and lime juice together either in a small pot over gentle heat or in the microwave. Drizzle over the pineapple.
Step 5
Heat a frying pan or griddle pan over medium heat and cook the pineapple for 2–3 minutes per side, or until its starts to colour. Remove from the pan.
Step 6
Add any remaining brown sugar mixture to the pan and allow to bubble a little.
Step 7
Place a tortilla on individual plates. Place the grilled pineapple pieces on top.
Step 8
Place a scoop of ice cream on top of the tacos and drizzle over any excess brown sugar mixture.
Step 9
Garnish with fresh mint leaves and serve immediately.
You can also add toasted coconut, toasted almonds or a caramel sauce to your tacos.