Roast Pineapple with Mojito Salsa cooked in the Morso Forno Woodfired Oven

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and lower in calories.

Prepare the wood-fired oven by burning down some sticks until they turn to embers.

Set a Tuscan grill over the embers to heat up for roasting the pineapple.

Chop the top and bottom off the pineapple and remove the outer peel.

Use a sharp knife to cut out the woody eyes of the pineapple, being careful not to waste too much fruit.

Chop the pineapple into eight pieces, removing a bit of the center for stability.

Brush the Tuscan grill with olive oil and place the pineapple on it.

Roast the pineapple over the embers, checking for color and softness.

In a bowl, combine mint and caster sugar, then crush them to create a smooth paste.

Add lime zest and lime juice to the mint and sugar mixture.

Incorporate white rum and adjust the consistency with more sugar if needed.

Check the pineapple for nice char marks and softness, ensuring it doesn't fall apart.

Serve the warm roasted pineapple topped with mojito salsa and vanilla ice cream.

Cooking Techniques

Equipment Needed

Spice Level: