- ½ pineapple, core removed, stalk intact
- 1 orange, peeled, segmented
- ½ red chilli, finely chopped
- squeeze lime juice
- 2 free-range egg whites
- 150g/5½oz caster sugar
- lime wedges, to garnish
- Preheat the grill to medium.
- Place the cored pineapple onto a baking sheet, scoop out some of the pineapple flesh to make a cavity and finely chop the scooped-out pineapple flesh. Mix the chopped pineapple with orange segments, chopped chilli and lime juice and spoon back into the pineapple cavity.
- Whisk the egg whites, adding the sugar one tablespoon at a time until it is all incorporated and the mix is glossy and stiff (be careful not to over-beat the mixture). Scoop the meringue mixture into a piping bag and pipe on top of the fruit in the cavity. Place under the grill and cook until golden-brown on top.
- To serve, brown the meringue further with a mini-blow torch and serve.