Chargrilled dukkah-coated pineapple wedges

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Nomvuselelo Mncube

Chargrilled dukkah-coated pineapple wedges

Serves: 4 – 6
Cooking Time: 30 minutes


  • Dukkah

  • 100g pistachio nuts
  • 100g macadamia nuts
  • 10ml (2 tsp) black sesame seeds
  • 15ml (1 tbsp) chilli flakes
  • 5ml (1 tsp) coriander seeds
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) green peppercorns
  • 2 medium pineapples, peeled and cut into wedges
  • 60ml (¼ cup) honey
  • 30g butter
  • 15ml (1 tbsp) olive/avocado oil



For the dukkah, place all of the ingredients in a frying pan over medium heat and dry-roast, 3 minutes. Stir the mixture, remove from heat and set aside to cool. Roughly chop half of the dukkah mixture. Place the unchopped half in a food processor and roughly grind. Mix the ground dukkah with the chopped dukkah.


Rub the pineapple wedges with the honey. Heat a griddle pan over high heat. Add the butter and oil and chargrill the pineapple wedges until blackened, about 2 minutes on each side. Allow to cool, about 5 minutes, before coating with the dukkah to serve.


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