Use the barbie for more than steaks and sangas with this sweet grilled pineapple served with refreshing lemon granita.
- To make the lemon granita, place the water, sugar and lemon rind in a medium saucepan over medium-low heat, and stir until the sugar dissolves.
- Increase heat to high and bring to the boil. Reduce heat to medium-high and simmer for 5 minutes. Remove from heat. Stir in the mint sprigs. Set aside to cool.
- Strain the syrup through a fine sieve into a large bowl. Discard the lemon rind and mint sprigs. Stir in the lemon juice and vodka. Pour into a 26 x 16cm (base measurement) slab pan. Cover with foil and place in the freezer for 4-6 hours or until firm.
- Preheat a barbecue grill on medium. Cut each pineapple half lengthways into 6 wedges. Insert a skewer into each wedge. Place the sugar on a plate. Place the pineapple in the sugar and turn to lightly coat. Cook the pineapple on grill for 2-3 minutes each side or until golden and slightly charred. Set aside to cool slightly.
- Meanwhile, remove the lemon granita from the freezer. Set aside for 15 minutes to soften slightly. Transfer to the bowl of a food processor. Add the chopped mint and process for 30 seconds or until smooth.
- Divide the lemon granita among serving glasses. Serve with the grilled pineapple.
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