Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
Preheat outdoor grill for medium-high heat and lightly oil the grate.
Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
Grill pineapple wedges on the preheated grill pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes.
Toss pine nuts and mandarin orange segments in a large bowl. arrange grilled pineapple pieces. just for plating you can take kala mata olive, orange segments.
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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