• 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.