Ingredients (serves 4)
1 pineapple
4 sprigs rosemary
Olive oil
Preparation
1. Peel the pineapple.
2. Cut the pineapple into thick slices, removing the hard core.
3. Cut the slices into 2-3 cm cubes.
4. Remove 3/4 of the rosemary leaves from each rosemary stalk to form skewers.
5. Prick each pineapple cube with the rosemary skewers. Brush with a drizzle of olive oil.
6. Preheat your Kokko, and once hot, place the rosemary pineapple skewers on it.
7. Cook for 2-3 minutes on each side.
8. Serve with a scoop of vanilla ice cream.
To flavour your brochettes, brush them with vanilla-flavoured oil.
