Grilled pineapple with Kasteel Tropical
Today, we’re cooking with beer alongside former world barbecue champion Peter De Clercq, preparing grilled pineapple with Kasteel Tropical.
- 90 min
- Dessert
- Kasteel table
1:48 min Check out the cooking video
Ingredients Serves 4
1 Pour 200 g of honey into a pan and let it simmer on the barbecue. 
2 Add the cinnamon stick, the cardamom pods and the star anise. 
3 Add 33 cl of Kasteel Tropical. 
4 Next, add 1 dl of water. 
5 Chop some fresh mint and add it to the marinade. 
6 Cut the pineapple into slices and set them aside in a bowl. 
7 Pour the marinade over the pineapple slices. 
8 Pour 140 cl of Kasteel Tropical into a saucepan and add the egg yolks and cane sugar. Stir well and let this sabayon sit on the barbecue for 1 hour. 
9 Grill the marinated pineapple slices on the barbecue and serve with coconut ice cream. Finish with the Kasteel Tropical-based sabayon. 
10 Garnish with a sprig of mint. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
