Sweet Charred Pineapple Scotch Bonnet BBQ Dip
Charred pineapple brings caramelised sweetness, while Scotch bonnet adds bright, fruity heat in this lively BBQ dip. It’s especially good with sticky pork, chicken wings, grilled halloumi and flatbreads when the meal needs contrast and a sharper finish.
Ingredients
- 300 g fresh pineapple cut into thick spears or rings
- 1 Scotch bonnet chilli
- 120 g mayonnaise
- 100 g Greek yoghurt
- 1 tbsp lime juice
- 1 lime halved
- 1 tbsp honey
- 1 small garlic clove grated
- 1 tsp grated fresh ginger
- 1 tbsp olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 2 spring onions finely sliced
- 10 g fresh coriander chopped
For serving (Optional)
- 8 chicken wings or 300 g pork strips grilled
- 4 flatbreads or 1 small loaf sliced and toasted
- 1 red pepper cut into wide strips and grilled
- 1 cucumber cut into thick batons
- extra lime wedges
Instructions
Set up the BBQ
- Prepare the BBQ for medium-high heat with a direct grilling area and a cooler side. Lightly oil the grate if needed.
Grill the pineapple and lime
- Brush the pineapple lightly with olive oil. Place the pineapple and lime halves cut-side down over direct heat. Grill the pineapple for 2 to 3 minutes per side until marked and slightly softened. Grill the lime until charred at the cut face.
Cool and chop the chilli
- Let the pineapple cool slightly. Finely chop a small amount of Scotch bonnet, removing seeds and inner ribs if you want a milder result.
Blend the base
- Add the grilled pineapple to a processor with the mayonnaise, Greek yoghurt, lime juice, juice from the grilled lime halves, honey, garlic, ginger, salt and black pepper. Blend until mostly smooth.
Add the heat gradually
- Stir in a little chopped Scotch bonnet, then taste. Add more if needed. Fold in most of the spring onions and coriander, saving some for the top.
Let the flavour settle
- Leave the dip for 10 minutes at cool room temperature. This gives the chilli, ginger and grilled pineapple time to settle together.
Grill the serving pieces
- Cook the chicken wings or pork strips over the BBQ until properly charred and cooked through. Toast the flatbreads or sliced loaf until warm and lightly marked. Grill the red pepper strips until blistered.
Finish and serve
- Spoon the dip into a bowl, scatter over the remaining spring onions and coriander, then serve with grilled meat, toasted bread, grilled red pepper and cucumber.
Notes
Fresh pineapple is worth the effort here. It grills better, tastes brighter and gives you a cleaner texture than canned fruit. I cut it into thick pieces so it can pick up proper grill marks without falling apart. You want ripe pineapple that smells sweet at the base, though not one so soft it collapses the moment it meets the grate.
Scotch bonnet can be fierce, so I start small and work up. Its fruitiness is part of the appeal, which is why I don’t replace it with a random hot chilli unless I have to. The mayo and yoghurt combination keeps the dip creamy and helps soften the heat a little, while ginger and lime sharpen the finish so the pineapple doesn’t tip into cloying territory.
Nutrition
Calories: 154kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 1.8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 238mgPotassium: 195mgFiber: 1.1gSugar: 10gVitamin A: 410IUCalcium: 52mgIron: 0.4mg
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