Marinated pineapple with speculoos ice cream and pistachios

• 1 ripe pineapple
• 2 tbsp brown sugar
• Amaretto
• Speculaas ice cream (preferably Ijsboerke)
• Handful unsalted pistachios
• Olive oil

Pliers
Oil Can
Skewers

Remove the skin from the pineapple and divide into long rectangular blocks.

Already thread the pineapple pieces onto a skewer.

Place the pineapple pieces in a bowl and spread the sugar on top.

Chop the pistachios into small pieces.

Heat the Tiger Fire plancha on high heat with enough wood. If you have already cooked, the plancha will still be hot enough. Make sure you clean it well after preparing meat or fish.

Let it get hot and then add a splash of olive oil to the outside of the ring.

Place the pineapple skewers on the plancha and cook.

Turn over after 2 minutes because with sugar they should definitely not burn.

Drizzle the amaretto over the pineapple and fry. Turn again so that both sides are nicely browned and caramelised.

Serve a scoop of ice cream in a nice bowl, add 3 skewers and divide the pistachios on top.

Also delicious with some lime zest and mint leaf as a finishing touch. Pineapple can be served cold or hot off the plancha.