Ananas grillé avec du miel, de la cannelle et de la menthe

We just came back from a short weekend trip to Genoa. The city had been on our to-go-to-list for a long time. We had passed through once in the middle of the night, when we arrived in the harbour on our way back from Sicilia. It was dark and late, and therefore we didn’t see anything. We just drove home.

Last weekend a great opportunity appeared, we had a 4-day weekend. Just enough time to drive to Genoa and back. In ideal circumstances it’s only a 4,5 hour drive from our house. The reality wasn’t ideal, but I’ll tell you more about that in a later post. This city deserves a full blog post. Today I only want to share a recipe with you that we tried out first in this city.

On this tiny square, where locals came together for an aperitif. The square had a really good atmosphere, most probably because the people knew each other. I’m guessing that they lived in the houses surrounding the square or in the near neighbourhood. Tables were moved together, chairs became a rarity during the evening. Children were also present, they played with each other on a small piece of the square. A perfect summer-y night.

The perfect night ended for us with a dessert. And Eduards dessert is the dessert, that I want to share with you. It was a dessert with a grilled pineapple, topped off with honey, cinnamon and mint. Mind you, pineapple mint!

Eduard was hesitant at first, he didn’t want to order pineapple, as it sounded like it was out of season. And we are sometimes nerds like that. But because nothing else on the menu was appealing to him, and as we also didn’t really know if it was in or out of season, he just ordered it in the end. I’m happy that he chose it, as it was really good! Delicious. This one might become a favourite in the future.

And today I also found out that it’s actually in season! The pineapple. It’s a spring fruit. It’s not really local though, so it doesn’t make it really sustainable. Let’s see if I can try to grow my own pineapple.


  • pineapple
  • honey
  • cinnamon
  • fresh mint (I had pineapple mint on hand)

How to:

It’s very easy to make. You need to grill the sliced pineapple that are topped with a bit of honey. In the restaurant they were grilled in a pan. We didn’t have one at hand, so I grilled the pineapple in the oven. It’s up to you.

Then you take it out of the oven and serve it on a warm dish. Top it off with cinnamon and a bit of mint. I grow many different mints, among those I also grow my own pineapple mint, so I could use that one for this dish. It was a perfect match. You can obviously use any mint. I think it will also go well with fresh thyme, marjoram or oregano.