Coconut Pancakes, Honey Roasted Macadamia Nuts and Grilled Pineapple

Ingredients

• 2 cup raw macadamia nuts (unsalted)
• 3 tbsp honey
• 1 tbsp butter (melted)
• 0.5 tsp salt (fine sea salt)
• 0.25 tsp ground cinnamon (optional)

Instructions

1. 1

   Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking.

2. 2

   In a medium bowl, whisk together the honey, melted butter, salt, and ground cinnamon (if using) until you have a smooth glaze.

3. 3

   Add the raw macadamia nuts to the bowl with the glaze. Toss gently with a spatula until all the nuts are evenly and thoroughly coated.

4. 4

   Spread the coated nuts in a single layer on the prepared baking sheet. Avoid overcrowding the pan to ensure they roast evenly.

5. 5

   Bake for 12-15 minutes, stirring the nuts halfway through the baking time. Keep a close eye on them, as the honey can burn quickly. They are done when they are a deep golden brown and fragrant.

6. 6

   Remove the baking sheet from the oven and let the nuts cool completely on the pan. They will become crispy as they cool. Once cool, break apart any clusters that have stuck together.

Ingredients

• 1 large pineapple (Should be ripe and fragrant)
• 2 tbsp unsalted butter (Melted)
• 0.25 cup brown sugar (Lightly packed)
• 1 tsp ground cinnamon
• 0.125 tsp salt (A small pinch)
• 1 tsp vegetable oil (For greasing the grill)

Instructions

1. 1

   Prepare the Pineapple

   • Lay the pineapple on its side and slice off the top crown and the bottom base, creating two flat ends.
   • Stand the pineapple upright on a cutting board. Carefully slice downwards to remove the tough outer skin, following the curve of the fruit.
   • Use the tip of a small knife to remove any remaining brown 'eyes'.
   • Lay the pineapple back on its side and cut it into 8 rings, each about 3/4-inch thick.
   • Using a small round cookie cutter or a paring knife, carefully remove the tough, fibrous core from the center of each slice.
2. 2

   Make the Glaze and Preheat Grill

   • In a small bowl, whisk together the melted unsalted butter, packed brown sugar, ground cinnamon, and salt until well combined and the sugar begins to dissolve.
   • Preheat your outdoor grill or indoor grill pan to medium-high heat, approximately 400°F (200°C).
   • Lightly oil the grill grates with vegetable oil using a paper towel and tongs to prevent sticking.
3. 3

   Grill the Pineapple Slices

   • Using a pastry brush, generously coat one side of each pineapple ring with the cinnamon-sugar glaze.
   • Place the pineapple slices on the hot grill, glaze-side down.
   • Grill for 3-4 minutes, or until deep grill marks appear and the sugar is caramelized. Do not move them while they cook on the first side.
   • While the first side is grilling, brush the top-facing side of the pineapple slices with the remaining glaze.
   • Flip the slices carefully with tongs and grill for another 3-4 minutes until the second side is also caramelized and the pineapple is heated through and tender.
4. 4

   Serve and Enjoy

   • Remove the grilled pineapple from the grill and transfer to a platter.
   • Serve immediately while warm. It is excellent on its own, as a side for grilled meats like chicken or pork, or as a dessert with a scoop of vanilla ice cream or coconut sorbet.