Anna Barnett’s Jerk Pineapple Tacos

Serves: 6

1 pineapple

2 tbsp all spice berries, ground

½ tsp freshly ground nutmeg

½ tsp cinnamon

3 sprigs of thyme, leaves removed

5 garlic cloves, peeled

2 in of ginger, peeled

4 scotch bonnet chillies, stalk removed

2 spring onions, ends trimmed

3 tbsp brown sugar

3 generous glugs of dark soy sauce

Glug of olive oil

Generous sprinkle of sea

Salt flakes

1 pomegranate, pearls removed

2 gem lettuces, finely shredded

2 spring onions, finely sliced

2 green chillis, finely sliced

2 limes, quartered

150ml crème fraîche

Small bunch of coriander, stalks trimmed

Small soft tacos, allow 2 per person

Begin by preparing the pineapple, then set to one side. In a food processor or blender blitz together all jerk ingredients then pour over pineapple segments and place in the fridge to marinate.
Once you’ve made your jerk sauce, blitz together half of your coriander with your crème fraiche, add half a lime, plus zest, and a sprinkle of sea salt flakes. Keep refrigerated until ready to serve.
Prepare all remaining ingredients, I like to place everything in bowls so everyone can help themselves.
Once you’ve marinated your pineapple, heat a griddle pan until almost smoking. It needs to be super-hot (or use a BBQ). Add your pineapple segments and flip them over using tongs after about a minute and a half (long enough to make sure you get lovely dark charring). Allow to cook for the same again on the other side.
Wrap your tortillas in foil and place in an oven on 170C/350F/ Gas 4 for 10 minutes, just until warmed through, then serve alongside all garnishes and charred jerk pineapple.

Print Recipe www.annabarnettcooks.com/