- 1 pineapple
- 1 star anise, broken into pieces
- 1/4 tsp fennel seeds
- 1 Tbs of honey
- 1 pinch of chili powder (I used Kashmiri chili)
- First, cut open your pineapple and twist off the top.
- Split it in half lengthwise. Trim the core off, and cut around the pineapple meat.
- Then cut horizontally and make chunks.
- Break out the star anise and break one into pieces and set it aside.
- Poke a piece of star anise into each chunk of pineapple.
- Toast the fennel seeds in a dry pan on the stove.
- When they’re toasted, crush them in a mortar and pestle, and put them in a bowl together with the honey and the chili.
- Thread the pieces of pineapple on a skewer and brush them with the spice honey mixture.
- Next, start your engines…that is fire up your tandoor oven (or grill or broiler). Your tandoor should be at about 450 degrees.
- Place the pineapple in the tandoor oven, slide the cover closed and cook.
- Keep an eye on it and rotate your skewers, this cooks fast! Actually, everything in a tandoor cooks fast which is why it’s so much fun to use.
- When it starts to char a bit, it’s done.
- Take it out of the oven, brush it with the glaze once again and slide it off the skewers onto your plate. (Caution: the pineapple and skewers will be very hot.)
From Kathy: I served this with some homemade Rose Pistachio ice cream. I make this ice cream frequently but I’d never done this with it before. The pineapple and the rose and pistachio really worked well together. Totally festive even if it was just us!