Some people might sense a bit itching feel on tongue when eating fresh pineapples, especially the regular type of pineapples, that caused by the bromelain content. It might not be as serious as allergy, just a mild uncomfortable feeling on the surface of their tongues. That’s why hubby dislikes eating regular pineapples. I learnt a small trick from my mother-in-law to remove or reduce the unpleasant irritations. Simply soak the pineapple slices in salted water for a short while. The small amount of salt would help decrease the unpleasant substance, also elevate the flavour of the fruit.
Recipe adapted from GoodFood October 2010 (Printable recipe)
- ½ cup caster sugar
- ½ cup water
- 3 birdseye chillies, seeded, finely chopped
- 1 pineapple, peeled
- 4 scoops honey or caramel ice-cream (I used vanilla ice-cream)
- small mint leaves, to serve (I used chopped chillies)
- pure icing sugar, to dust (I didn’t use as the pineapple is sweet enough.)
- Stir sugar and ½ cup water in a small pan on low heat until sugar dissolves. Increase heat to medium and boil for 7 mins, until syrupy. Remove from heat. Stir in chilli and set aside.
- Cut pineapple into four 2-3cm-thick slices. Using an apple corer or cookie cutter, remove core from pineapple slices.
- Preheat a chargrill or barbecue on high. (I used a grill pan to fry the pineapple slices and made the grill marks.) Cook pineapple for 3-4 mins each side, until golden. Divide pineapple slices between plates, top with ice-cream and drizzle over chilli syrup. Scatter over mint, dust with icing sugar and serve.