Spiced Coastal Dipping Sauce & Grilled Pineapple

  • Level: medium

    • A grown-up nod to the classic pineapple and cheese combo – BBQ style. Sweet, sticky grilled pineapple wedges, marinated with lime, soy, coriander, and shichimi togarashi, served with a molten spiced Coastal Cheddar dipping sauce. Follow along with James here


    Prepared using:

    Coastal Rugged Mature Cheddar Coastal Rugged Mature Cheddar
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    • For the spiced cheese sauce:
    • 150g Coastal Cheddar, grated
    • 50g salted butter
    • 1 tbsp plain flour
    • 100ml whole milk
    • 1 tsp gochujang (or chilli sauce to taste)
    • For the pineapple:
    • 1 ripe pineapple, peeled, cored, and cut into thin wedges
    • 1–2 tbsp soy sauce
    • Juice and zest of 1 lime
    • 1 tbsp shichimi togarashi
    • 2 tbsp finely chopped fresh coriander

    1. Step 1

      In a bowl, toss the pineapple wedges with soy sauce, lime juice and zest, coriander, and shichimi togarashi. Let it marinate for 10–15 mins.

    2. Step 2

      Grill on a hot ridged skillet or BBQ until nicely caramelised and lightly charred – about 2–3 mins each side.

    3. Step 3

      For the cheese sauce, melt the butter in a small saucepan, stir in the flour to make a roux, then gradually whisk in the milk until smooth and thickened.

    4. Step 4

      Stir in the grated Coastal Cheddar until melted and glossy. Finish with a teaspoon of gochujang or your favourite chilli sauce to dial up the heat.

    5. Step 5

      Serve the grilled pineapple hot with the warm dipping sauce on the side.

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