No party spread would be the same without the traditional party staple – cheese and pineapple on sticks. Using haloumi gives it a modern twist, its saltiness an ideal partner to sweet pineapple. If you're feeling adventurous, you could recreate the classic 1970s buffet centrepiece - the cheese and pineapple hedgehog.
Makes 20
Ready in 15 minutes
Per serving:
68kcals
5.2g fat (2.6g saturated)
2.9g protein
2.3g carbs
2g sugar
0.6g salt
1. Preheat the grill to hot. Cut the pineapple and haloumi into 20 chunks and place on a lightly oiled grill rack with the whole chillies.
Chilli and lime with pineapple is the perfect combination of spicy, sour and sweet. For something hotter, add 1/2 teaspoon dried chilli flakes to the oil and lime mix.
2. Mix together the lime zest and oil, season, and brush all over the pineapple, haloumi and chillies. Pop under the hot grill for 2-3 minutes, or until the cheese starts to colour.
3. Serve either by pushing the pineapple, haloumi and chillies onto long sticks, or by putting everything into small bowls so people can help themselves with cocktail sticks. Best served warm but can be eaten cold.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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