Miso Honey BBQ Pineapple Crostini, Rum Pickled Onions, Coconut & Chilli

When the balm of summer surrounds you in its embrace, food cravings adapt. The palate seeks out flavours reminiscent of warmer climes, fresh being key. Fresh, crisp vegetables, fruits so succulent you need to bend over the sink to mitigate the inevitable cascade of nectar down your chin and on to your chest.

That’s for me is the epitome of summer. But I am also conscious that there is just more than one food group. Our bodies need fuel to function, so a balance of carbohydrates, protein and fats needs to be considered.

This dish has it all, but still centres around that fresh summer song that only pure sunshine can provide.


1 Red Onion, finely sliced

70ml Red Wine Vinegar

50ml Rum

1 tsp Caster Sugar + ½ tsp salt + 5 Black Peppercorns

½ Pineapple, sliced into half moons

1 tbsp Miso

1 tbsp Honey (Maple if Vegan)

4 Slices Sourdough, Ciabatta, Baguette

200g Coconut Yogurt (the thick kind)

½ tsp Sea Salt Flakes, a few cracks Black Pepper

1 Green Chilli, finely chopped

Coriander & Extra Honey to serve


1. Add the red wine vinegar, sugar, salt, and peppercorns to a small pan. Bring to a simmer, remove from the heat, and add the rum. Pour over the red onion and set aside to pickle

2. Mix the sea salt flakes, black pepper and chilli into the coconut yogurt and set aside.

3. Heat the BBQ or grill to high. Mix the miso into the honey. Grill the pineapple for 1 minute, coat with the glaze and flip over.

4. Grill 1 minute more, coat the remaining side with the glaze, flip and grill another minute. Remove and set aside.

5. Brush the bread with a little oil and grill until lightly charred. Dollop with the coconut yogurt and top with some pineapple slices.

6. Add a few pickled onions, some coriander and drizzle with extra honey and sliced chillies before serving.

7. A glass of rum on the rocks is optional but recommended