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Air Fryer Charred Pineapple Rings with Chili Mango Dip

Pineapple rounds dusted with brown sugar and cinnamon and air fried until charred and caramelised, served with a chili-lime mango sorbet dip.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the pineapple
  • 1 ripe pineapple peeled, cored, sliced into 1/2-inch rounds
  • 1-2 tbsp light brown sugar or coconut sugar
  • 1/2 tsp ground cinnamon optional
  • salt a pinch
  • neutral oil spray
For the chili mango dip
  • 1 pint mango sorbet or frozen mango blended with a splash of orange juice
  • 1 lime zested and juiced
  • 1/4-1/2 tsp Tajín or chili-lime seasoning
  • cayenne or chipotle powder a pinch, optional
  • flaky salt a pinch

Equipment

  • Air fryer
  • Small bowl

Method
 

  1. Pat the pineapple rings dry. Stir the brown sugar, cinnamon, and salt, spritz the rings with oil, and dust with the mix.
  2. Preheat to 400°F. Cook in a single layer 10 to 14 minutes, flipping halfway, until charred and caramelised at the edges.
  3. Soften the sorbet slightly and stir in the lime zest and juice, Tajín, and cayenne. Keep it cold and scoopable.
  4. Sprinkle the warm rings with flaky salt and serve with the cold dip.

Notes

Pat the rings dry — moisture means steam and no char.
Warm fruit, cold dip is the whole point.
No Tajín? Mix chili powder, lime zest, a little sugar, and salt.