Ingredients

The following ingredients have 4 Servings
  • 1 star anise
  • 1 cinnamon quill
  • 5 whole cloves
  • 8 Szechuan peppercorns
  • 100g unsalted butter, melted
  • 1 pineapple, peeled, cut lengthways into 8 wedges
  • Finely grated zest of 1 lime
  • 100g dark chocolate, finely chopped
  • 1 cup (125ml) pure (thin) cream

Instruction

  • Place the star anise, cinnamon, cloves and peppercorns in a dry pan over medium heat. Toast for 3 minutes or until fragrant.
  • Transfer to a spice grinder or mortar and pestle, and grind to a fine powder. Place half the spice mixture in a bowl. Add the butter and stir to combine. Set aside.
  • Preheat a barbecue or chargrill pan over medium-high heat. Thread the pineapple onto skewers and brush with the spiced butter. Grill, brushing frequently with spiced butter, for 10 minutes or until lightly charred.
  • Meanwhile, for the chocolate dip, place the chocolate in a heatproof bowl. Place cream and remaining spice mixture in a saucepan over medium heat.
  • Bring to the boil, then pour through a sieve over the chocolate. Set aside to cool for 1 minute, then use a spatula to stir until smooth and combined. Stir in a pinch of sea salt.
  • Serve pineapple skewers with the spiced chocolate dip, grated lime zest and extra sea salt.